Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ teaspoon | Olive oil |
| 1½ pounds | Ground turkey, skinless -- |
| Cooked | |
| ½ cup | Onions |
| ½ cup | Bell peppers -- chopped |
| 2 | Cloves garlic -- minced |
| 2½ cup | Water |
| 14½ ounce | Crushed tomatoes |
| 16 ounces | Pinto beans, canned -- |
| Drained | |
| 15½ ounce | Dark red kidney beans -- |
| Drained | |
| 10¾ ounce | Tomato soup, condensed |
| 1 cup | Frozen corn kernels -- |
| Thawed | |
| ¼ teaspoon | Black pepper |
| 1 cup | Low-fat tortilla chip |
| Crumbs |
In a skilllet heat oil over medium heat. Add turkey, onions, bell peppers, and garlic. Cook until turkey is no longer pink and vegetables are tender. Stir in water, crushed tomatoes, pinto beans, kidney beans, tomato soup, corn kernels, and black pepper. Heat until mixture is bubbly. Reduce heat to low and simmer 30 minutes.
Recipe By : The Great Turkey Cookbook