Over medium-high heat, heat oil in 3-quart saucepan. Add onions, green pepper and garlic. Cook for 5 minutes, stir occasionally or until softened.

Add ground turkey. Cook for an additional 5 to 6 minutes, breaking up with back of spoon, until no longer pink.

Stir in chili powder. Cook for 1 minute. Add canned tomatoes, 1 cup water, potatoes, kidney beans and salt. Bring mixture to a boil. Reduce heat. Simmer, covered for about 30 minutes, stirring occasionally.

Remove from heat. Stir in chopped cilantro. Serve topped with yogurt/sour cream topping and sliced scallions or chopped tomato.

Recipe Courtesy of The Idaho Potato Commission.