Yield: 4 Servings
|¼ cup||Olive oil|
|1||Onion; finely sliced|
|2||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---|
|Seeded red bell pepper; cut into 1/2 inch dice|
|Cilantro leaves; coarsely chopped|
|12||Corn tortillas; about|
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