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Turkey Chili
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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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