Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Olive oil |
1 \N | Onion; finely sliced |
2 \N | Garlic cloves; minced or crushed |
2 tablespoons | Chili powder |
2 teaspoons | Ground cumin powder |
½ teaspoon | Ground cinnamon |
2 tablespoons | Cider vinegar |
28 ounces | Plum tomatoes; drained and chopped |
16 ounces | Kidney beans; drained and rinsed (up to 19) |
1 pounds | Boneless skinless turkey breast, cut into 3/4-inch cubes -garnish--- |
\N \N | Sour cream |
\N \N | Seeded red bell pepper; cut into 1/2 inch dice |
\N \N | Cilantro leaves; coarsely chopped |
12 \N | Corn tortillas; about |
\N 5 | minutes. |
Heat olive oil. When hot add onion and cook, covered for 5 minutes or until tender. Add garlic, chili, cumin and cinnamon and saute for a few seconds.
Add cider vinegar and cook a minute. Add tomatoes, and simmer uncovered for Add beans and turkey and cook for 3 to 4 minutes or just until turkey is cooked through. Don't overcook or turkey will dry out.
Serve with corn tortillas (or rice). To reheat corn tortillas - dip them briefly in water, then reheat on an ungreased griddle; pile them in foil and keep warm in oven or in a cloth.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6634 Posted to MC-Recipe Digest V1 #748 by 4paws@... (Shermeyer-Gail) on Aug 19, 1997