Prep time : about 20 minutes

Cook time: 30-40 minutes

1 Tbsp extra virgin olive oil

1 yellow onion,finely diced

2 to 3 cloves garlic,minced

1.5 pounds ground turkey

1 tsp dried oregano

2 Tbsp chili powder

1 tsp ground cumin

1/4 tsp cinnamon

1/2 tsp cayenne pepper

1 tsp salt

2 1/2 cups low sodium chicken broth

2 Tbsp tomato paste

1 can kidney beans, drained

1 can black beans,drained

1 can diced tomatoes

1 cup colored bell pepper,diced

1 small zucchini sliced into half rounds

1 cup kale, stemmed and chopped

1 carrot, grated

1/2 cup fresh cilantro,chopped

1 - 2 Tbsp fresh lime juice (optional)

2

In a 4 to 6 quart pan or Dutch oven, heat the oil over medium heat.  Add the onion and garlic and saute until translucent.  Add the turkey and cook until browned, for 5 to 6 minutes.  Add the oregano, chili powder, cumin, cinnamon, cayenne pepper, and salt and cook for 2 minutes.  Pour in the broth.  Stir in tomato paste.  Add the kidney beans, black beans, tomatoes, bell pepper, zucchini, kale and carrot.  Bring to a simmer, reduce to low and cook for about 20 minutes, stirring occasionally.  Add the cilantro and lime juice (optional).