A spicy chili using cooked turkey, kidney beans and red wine. A great recipe for turning leftover turkey into a whole 'new' meal.

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) can stewed 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

1. 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.
2. Add kidney beans, stewed tomatoes, red wine, turkey, chili powder, chopped cilantro, red pepper flakes, and salt.
3. Bring the mixture to a boil; reduce heat to low and simmer uncovered for 25 minutes.

Makes 8 servings.