Soak the beans overnight in cold water. Rinse the beans in cool tap water, then put them in a large Dutch oven filled with fresh cold water. Bring to boil, then rinse again. Cover the beans with fresh water, add the bullion paste, bring to boil, then reduce to a simmer. Cook until just tender, watching to add water when needed. (When done most of the water should be absorbed.)
Heat the olive oil in large skillet. Add the onions and bell peppers, and cook, stirring, until soft. Add the oregano, cumin, chili power and red pepper. Cook for 1 minute.
Add the ground turkey. Cook, stirring constantly, until all pink disappears. Add the turkey mixture, the tomatoes and tomato sauce to the cooked beans. Simmer for 1 hour.
Makes 8 servings