| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Turkey-ss, Chili-ss | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Onion; finely sliced | |
| 2 | Garlic cloves; minced or crushed | |
| 2 | tb | Chili powder |
| 2 | ts | Ground cumin powder |
| 1/2 | ts | Ground cinnamon |
| 2 | tb | Cider vinegar |
| 28 | oz | Plum tomatoes; drained and chopped |
| 16 | oz | Kidney beans; drained and rinsed (up to 19) |
| 1 | lb | 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. |
INSTRUCTIONS
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@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6634 Posted to MC-Recipe Digest V1 #748 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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