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-Heat the oil in a large saucepan over medium-
high heat.
-Add the onion, bell pepper, and garlic. Cook,
stirring occasionally, until tender, 4 to 6
minutes.
-Add the turkey and cook, breaking up with a
spoon, until no longer pink, 3 to 5 minutes.
-Stir in the tomato paste, cumin, and chili
pepper. Cook, stirring, for 1 minute.
-Add the tomatoes and their juices, beans, ½
cup water, 1 ¼ teaspoons salt, and ¼ teaspoon
pepper.
-Bring to a boil.
-Reduce heat and simmer, stirring occasionally,
until slightly thickened, 12 to 15 minutes.
-Serve the chili with the sour cream and
cilantro.
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