Quick Turkey Chili
|Olive oil||2 Teaspoon|
|Yellow onion||1 Medium, finely chopped|
|Sweet green pepper||1 Large, cored, seeded, and diced|
|Ground turkey||1 Pound|
|Chili powder||2 Teaspoon|
|Ground cumin||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Low sodium tomatoes||14 1⁄2 Ounce, chopped with their juice (1 Can)|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Dried basil||1⁄2 Teaspoon, crumbled|
|Cooked red kidney beans||1 1⁄2 Cup (24 tbs)|
|Minced cilantro||1 Tablespoon (Coriander, For Garnishing)|
1 In a 12-inch nonstick skillet, heat the oil over moderate I heat.
Add the onion and green pepper and saute, stirring occasionally, for 5 minutes or until the onion is softened.
Add the turkey and saute for 3 minutes or until no longer pink.
Add the cumin, chili powder, salt, and garlic and saute, stirring, 1 minute more.
Stir in the tomatoes, basil, and oregano and lower the heat.
Simmer, stirring occasionally, for 20 minutes.
Stir in the beans and simmer 5 to 7 minutes more or until the beans are heated through.
Garnish with the cilantro if desired.