1. In a Dutch oven, combine the garlic, onion, bell pepper, tomatoes, and their juices, chili powder, and cumin. Bring to a boil over high heat. Season with salt and pepper to taste. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 8 minutes.
2. Raise the heat to high and add the ground turkey, stirring to break it up. Add the black beans and season with salt and pepper to taste. Cover, and bring to a boil. Then reduce the heat to medium-low and simmer, stirring occasionally, until turkey is cooked through, about 8 minutes.
3. Serve the chili in bowls, with cheese sprinkled on top.
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