This twist on standard chili combines ground turkey, sun-dried tomatoes, mushrooms, white beans, tomato paste, and a host of spices into a chunky soup recipe that's ready in a snap.
Brown turkey, mushrooms, chiles and garlic in a large nonstick skillet over medium-high heat for 10 minutes or until turkey is no longer pink. Stir occasionally.
In a large saucepan, add the tomato paste, beans, 6 cups water, sun-dried tomatoes, thyme, basil, chili powder, cumin, cayenne, oregano, paprika and salt. Add turkey mixture to saucepan and boil over high heat. Reduce heat to medium; simmer uncovered for 20 minutes, stirring occasionally.
Allow the chili to stand for 15 minutes before serving. Garnish with chopped cilantro, if desired.