2 tsp. Extra Virgin olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
4 garlic cloves, minced
¾ pound ground skinless turkey
1 (15 oz.) can black beans, rinsed and drained
1 (14½ oz.) can diced tomatoes
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
½ tsp. salt
½ cup shredded fat-free sharp cheddar cheese
¼ cup fat-free sour cream
¼ cup sliced scallions
Heat the oil in a large nonstick saucepan over medium-high heat.
Add the onion, bell pepper, and garlic.
Cook, stirring occasionally, until softened, about 5 minutes.
Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes.
Stir in the beans, tomatoes, chili powder, cumin, oregano, and salt; bring to a boil.
Reduce the heat and simmer covered, until the vegetables are very tender, about 30 minutes.
Serve with cheese, sour cream, and scallions.