West Coast Turkey Chili
A spicy chili using cooked or leftover turkey, kidney beans and red wine.
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
- 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.