Easy turkey chili (mf)

Yield: 4 Servings

Measure Ingredient
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---
Sour cream
Seeded red bell pepper; cut into 1/2 inch dice
Cilantro leaves; coarsely chopped
12 Corn tortillas; about
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

Similar recipes