Turkey Chili
1 cup chopped green bell pepper 1 1/4 cups chopped onion 2 cloves garlic, minced 3 tablespoons oil 2 cans (15 1/2 oz each) kidney beans, drained 1 can (28 ounces) stewed tomatoes, crushed 1 cup red wine 3 cups cooked turkey, cut into 1/2-inch cubes 1 tablespoon chili powder 1 tablespoon cilantro or 1 teaspoon dried 1 teaspoon crushed red pepper flakes 1/2 teaspoon salt In 3-quart saucepan over medium high heat, sauté bell pepper, onion and garlic in oil for 5 minutes until vegetables are tender-crisp. Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt. Increase heat to high and bring mixture to a boil; reduce heart to low and simmer mixture, uncovered, for 25 minutes. To serve, garnish with additional chopped onion or cilantro, if desired. Makes 6 servings.
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