Ingredients:
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red, yellow or orange bell pepper
- 1 cup chopped onion, plus chopped onion for garnish, if desired
- 2 cloves garlic, minced
- 3 tablespoons oil
- 2 cans (15 ounces each) kidney beans, drained
- 2 cans (14.5 ounces each) stewed tomatoes, crushed
- 1/2 cup red wine
- 1/2 cup chicken broth
- 3 cups cooked turkey, cut into 1/2-inch cubes
- 1 tablespoon chili powder
- 1 tablespoon fresh chopped cilantro, or about 1 teaspoon dried cilantro flakes
- 1/2 to 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- shredded cheese, if desired, for garnish
- more cilantro or chopped onion for garnish, optional
Preparation:
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, broth, 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.
At serving time, garnish with a little chopped onion, shredded cheese, or cilantro.
Makes 6 servings.
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