2 tablspoons extra virgin olive oil
1 pound lean ground turkey
½ cup onion, chopped medium
1 cup green and red bell pepper, diced
1 tablspoons chili powder or to taste
2 cups V8 vegetable juice cocktail
2 14.5-oz cans diced tomatoes
1 15-oz can dark red kidney beans
Heat olive oil in a large, heavy bottomed saucepan. Add turkey, onion and peppers.
Cook over medium-high heat, stirring occasionally, until turkey is cooked and vegetables are tender about 10 min.. Don't let the meat brown. It should be broken up and cooked through.
Stir in chili powder. Stir in V8 juice, diced tomatoes and kidney beans. Cook, stirring occasionally, and making sure it doesn't stick to the bottom of the pan until chili comes to a boil, about 15 more minutes. Taste and adjust seasoning to your preference.
Serve hot with sour cream, and grated cheese.