1. Saute bell pepper, garlic, and onion in Bertolli Extra Virgin Olive Oil.

2. Season with chili powder, ground cumin, oregano and ground cinnamon.

3. Add chicken stock, tomato paste and pureed tomatoes.

4. Cook cover for 15 minutes.

5. Pull apart as much leftover turkey as you would like and add the meat to the sauce.

6. Now add 1 cup of beans, drained and rinsed.

7. Cover loosely and simmer the chili for 45 minutes to an hour.