In 7 to 8 quart saucepot, heat oil on medium-high. Add onion and cook 5 minutes or until softened and brown, stirring occasionally.

Add turkey and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until meat browns, stirring and breaking up meat with wooden spoon.

Add red peppers; cook 4 minutes or until just softened, stirring occasionally. Add chili powder and cumin and cook 1 minute, stirring often.

Stir in tomatoes and beans. Heat to boiling, then reduce heat to simmer. Cook 20 minutes, stirring occasionally. Spoon into serving bowls; garnish with cilantro sprigs.