Turkey Chili with Cabot® Colby Jack

2 ½ C white onion, chopped
5 cloves garlic, minced
1 C red bell pepper, small diced
¼ C canola oil
1 Qt canned stewed tomatoes, strips or crushed
1 Qt canned kidney beans, drained
3 T tomato paste
1 C chicken broth
3 T dark chili powder
1 T red chili flakes
1 ½ T ground cumin
salt and pepper to taste
4 cups ground turkey
4 sprigs of cilantro
½ C ®Cabot Colby Jack

Heat the oil in a thick bottomed stock pot and brown the turkey, stirring to break it apart. Add the onion and pepper and cook for about 3-4 more minutes. Add remaining ingredients and bring mixture to a rolling simmer. Reduce heat to low and simmer for about an hour uncovered. Portion and top generously with ®Cabot Colby Jack. Serve with chopped red onion, a cilantro sprig and ®Cabot Sour Cream.