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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chili Pepper magazine, adapted from a recipe from the National Turkey Federation
Servings: 6
3 tablespoons canola oil
1 cup diced green bell pepper
1 ¼ cups coarsely chopped onions
2 cloves garlic, minced
2 15 ½-ounce cans kidney beans, rinsed and well-drained
1 28-ounce can stewed tomatoes, crushed
1 cup dry red wine
3 cups cooked turkey, cut into ½-inch cubes
1 tablespoon chili powder
1 tablespoon coarsely chopped fresh cilantro
1 teaspoon crushed red pepper flakes
½ teaspoon salt
In a 3 quart saucepan over medium-high heat, warm the oil. Sauté the green pepper, onion, and garlic for about 5 minutes, or until vegetables are crisp-tender.
Add the beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper, and salt. Increase heat and bring mixture to boil; reduce heat and simmer, uncovered for about 25 minutes.
To serve, ladle into bowls and garnish with additional onion or fresh cilantro.