6 Can Chili

2 teaspoons vegetable oil

1 pound ground turkey

1 (14.5 ounce) can whole peeled tomatoes

1 (16 ounce) can hot chili beans, undrained

1 (15 ounce) can pinto beans, undrained

1 (15 ounce) can kidney beans, undrained

1 (28 ounce) can baked beans

1 (6 ounce) can tomato paste

¼ cup shredded Cheddar cheese

¼ cup sour cream

Heat the vegetable oil in a skillet over medium heat, and cook the turkey meat until it s no longer pink, breaking the meat up as it cooks, 10 to 15 minutes. Pour the tomatoes into the skillet, and crush them into chunks with a spoon. Transfer the turkey meat and tomatoes into a soup pot. Stir in the hot chili beans, pinto beans, kidney beans, baked beans, and tomato paste. Bring the soup to a boil; simmer at least 10 minutes. Serve in bowls garnished with about 2 teaspoons of shredded Cheddar cheese and a dollop of sour cream.