Ingredients:

1 yellow pepper, chopped
1 green pepper, chopped
1 red pepper, chopped
1 lb. ground turkey 
1 medium size red onion, chopped
2 Tbsp. chili powder or to taste
1 Tbsp. seasoning salt
1 Tbsp. garlic powder or 3 cloves, crushed
1 1/2 Tbsp. olive or canola oil
2 12 oz. cans of black beans
1 20 oz. can of kidney beans
1 20 oz. can of pinto beans
1 20 oz. can tomato sauce
1 cup water



Preparation:

Caramelize the onions in the olive or canola oil with the garlic.  
Add the turkey (or beef for higher fat content) and seasoning salt. 
Brown.

Just before the meat is all browned, add the peppers. 
Continue browning the meat until no pink is seen.

Add the beans with the juices, tomato sauce, and water. 
Stir together and bring to a near boil.
Add in chili power. 
If you want more of a kick, add 1 Tbsp. cayenne pepper, 
more if you like to sweat.

Reduce the heat to a simmer. Cover the pot and let cook for 4 to 5 hours.

To serve, try using 8 inch round sour dough loafs. 
Cut off the top and hollow out the remainder to use as your serving bowls. 
Top with shredded cheese of your choice.