| West Coast Turkey Chili |
3 tablespoons vegetable oil
1 1/4 cups chopped onions
1 green bell pepper, seeded and chopped
2 cloves garlic, crushed
2 (15-ounce) cans kidney beans
1 (28-ounce) canstewed tomatoes
1 cup red wine
3 cups cooked, chopped turkey
1 tablespoon chili powder
1 tablespoon chopped cilantro (leaves only)
1 teaspoon red pepper flakes
1/2 teaspoon salt
Heat oil in a saucepan over medium-high heat. Add chopped
onions, green
bell peppers and crushed garlic; sauté mixture for 5 minutes, or
until the
vegetables are tender-crisp.
Add kidney beans, stewed tomatoes, red wine, turkey, chili powder, chopped
cilantro, red pepper flakes, and salt.
Bring the mixture to a boil; reduce heat to low and simmer uncovered for 25
minutes.
Makes
8 servings
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