- In a Dutch oven or large stock pot, heat light olive oil over medium-high heat.
- Add turkey, onion and pepper and cook 5 minutes.
- Reduce heat to medium and add the tomato paste, chili powder, garlic powder and cumin, stirring well.
- Add the chicken broth and allow to reduce for 5 minutes.
- Stir in the tomatoes and and mix well.
- Season with the salt and pepper, adding more to taste throughout the remainder of the cooking process.
- Simmer 20 minutes to allow the flavors to meld.