Adapted from
The Great Turkey Cookbook
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1 cup
bell peppers, chopped
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1 cup
onions, chopped
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2 tsps
garlic, minced
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30 ozs
canned dark red kidney beans, drained and rinsed
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29 ozs
canned crushed tomatoes
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1 cup
water
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12 ozs
turkey light meat, skinless, cooked and cubed
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1 tbsp
chili powder
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1 tsp
coriander
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1 tsp
cayenne pepper
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1 cup
cheddar cheese, shredded
In a skillet, combine bell peppers, onions, and garlic. Cook over low heat until tender. Then, add beans, tomatoes, water, turkey, chili powder, coriander, and red pepper flakes. Simmer 25 minutes. Serve topped with shredded cheese.