This is a quick dish that I found in the Desperation Dinners cookbook. It tastes good and is flexible. I doubled the spices (besides the chili pepper) and added a jalapeno pepper along with the spices to enhance the flavor. After cooking add individual toppings to taste. Such toppings include olives, cheddar, Tabasco sauce, and cilantro.

1 pound ground turkey

1 teaspoon canola or olive oil

1 large onion

1 large green pepper

1 (15 ounce) can of red kidney beans

1 (15 ounce) can of black beans

2 (15 ounce) cans of chili-stewed tomatoes

1 (15 ounce) can corn

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

14 oil-cured olives (optional)

Salt and black pepper to taste

1. Heat the oil in a soup pot over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Stir occasionally.
2. Add the turkey to the pot and raise the heat to high. Cook, turning and breaking up the meat from time to time. While the meat cooks, seed and coarsely chop the bell pepper, adding it to the pot as you chop.
3. While the turkey cooks, rinse and drain both of the beans. Add them to the pot along with the stewed tomatoes, chili powder, garlic powder, cumin, and olives (if using).
4. Cook on high, stirring frequently, until all the meat is crumbled and browned. Reduce the heat to medium and cook about 5 minutes more