1 cup chopped green bell pepper

1 1/4 cups chopped onion

2 cloves garlic, minced

3 tablespoons oil

2 cans (15 1/2 oz each) kidney beans, drained

1 can (28 ounces) stewed tomatoes, crushed

1 cup red wine

3 cups cooked turkey, cut into 1/2-inch cubes

1 tablespoon chili powder

1 tablespoon cilantro or 1 teaspoon dried

1 teaspoon crushed red pepper flakes

1/2 teaspoon salt


In 3-quart saucepan over medium high heat, sauté bell pepper, onion and garlic

in oil for 5 minutes until vegetables are tender-crisp.

Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt.

Increase heat to high and bring mixture to a boil; reduce heart to low and simmer

mixture, uncovered, for 25 minutes.

To serve, garnish with additional chopped onion or cilantro, if desired.