In a Dutch oven or large stock pot, heat light olive oil over medium-high heat.

Add turkey, onion and pepper and cook 5 minutes.

Reduce heat to medium and add the tomato paste, chili powder, garlic powder and cumin, stirring well.

Add the chicken broth and allow to reduce for 5 minutes.

Stir in the tomatoes and and mix well.

Season with the salt and pepper, adding more to taste throughout the remainder of the cooking process.

Simmer 20 minutes to allow the flavors to meld.