Yield 4-6 servings

Ingredients

•   2 tbs. olive oil
•   1 lb. ground turkey
•   1 large yellow onion, finely diced
• 3-4 cloves of garlic
• 4 tbs. tomato paste
• 2 c. chicken stock
• 1 14 oz. can diced tomatoes (I like the fire-roasted)
• 2 tbs. chile powder
• 2 tsp. cumin powder
• 1 14 oz. can white northern beans, drained
• 1 14 oz. can black beans, drained
• 1 14 oz. can kidney beans, drained
• 1 tbs. salt
• 1 tsp ground black pepper

**Seasonal additions**

• 1 zucchini, finely diced
• 1 yellow squash, finely diced
• 1/2 each of a red, yellow, and orange peppers, finely diced
• 1/2 a butternut squash, diced

Instructions

1. Add the olive oil to a large stock pot over medium-high heat.  Add onion and cook until soft (about 3-4 mins). Then add garlic and cook for another minute
2. Add the turkey, chile powder and cumin.  Cook until completely browned
3. Add the tomato paste and cook for 2-3 mins. Stirring continuously.
4. Add the chicken stock, then all remaining ingredients. 
5. Bring to a boil, then drop to a simmer for 60 mins.