1. Heat oil in large heavy-bottomed nonreactive Dutch oven. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano and cayenne. Cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
2. Increase heat to medium-high and add the ground turkey or beef. Break the turkey up with a spoon. Cook until no longer pink.
3. Add beans, tomatoes, tomato puree and ½ teaspoon salt (optional); bring to boil, then reduce heat to low and simmer, covered, stirring occasionally for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally. (If chili begins to stick to bottom of pot, stir in ½ cup water and continue to simmer) until turkey is tender and chili is dark, rich and slightly thickened. Serve with lime wedges and condiments (diced fresh tomatoes, chopped red onion, chopped cilantro leaves, low-fat sour cream, shredded low-fat Monterey Jack or cheddar).
MEDICALLY-BASED