Ground Turkey and Black-Bean Chili

1 tablespoon Oil 2 cups Finely chopped red pepper 1 cup Chopped onion 1 heaping teaspoon Pre-minced Garlic (from a bottle) 4 teaspoons Chili powder 2 teaspoons Ground cumin 1.2 pounds Ground turkey breast 1 can 7 oz. roasted green chilies - seeded and chopped 2 cans 15oz Black beans -- rinsed & drained (no fat) 1 can 14 oz Canned chicken broth (no fat/reduced sodium) 1 can 14.5 oz Diced tomatoes (do not drain) 2 tablespoon Tomato paste Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, and garlic; saute until tender, about 12 min. Add chili powder and cumin; stir to blend. Increase heat to med high and add turkey; break up with spoon and saute until turkey is no longer pink, about 3 min. Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil. Reduce heat and simmer chili (uncovered****il liquid thickens, stirring occasionally, about 1 hour. Season with salt & pepper. Serve garnished with some reduced fat shredded mexican cheese (jack/colby mix) and a whole wheat tortilla