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1 In A Large, 8-Quart, Thick-Bottom Pot, Cook The Onion And Green Pepper Over Medium High Heat, Stirring, Until Golden, About 5 Minutes. Add The Garlic, Chili Powder, Cumin, And Red Pepper Flakes And Cook, Stirring, For A Minute Or Two More. Add A Bit More Olive Oil If Needed. 2 Add Tomatoes, Tomato Paste, Stock. Beans, Oregano, Salt, Pepper, And Cooked Turkey Meat. Bring Mixture To A Simmer And Reduce Heat To Low. Simmer, Uncovered, For An Hour. 3 Salt To Taste. Add 1 To 3 Teaspoons Of Sugar To Take The Edge Of The Acidity Of The Tomatoes If Desired. The Chili May Be Made In Advance And Chilled For 2 Days, Or Frozen For 2 Months. Serve With Shredded Cheddar Cheese, Chopped Red Onion, And Or Sour Cream. Serve Alone, Over Rice, Or With Corn Bread.
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