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This lowfat recipe is a delicious way to spice up turkey leftovers. Serve the chili in a bread bowl for a fun presentation.
2 tablespoons vegetable oil
1 1/4 cups chopped onion
1 cup chopped green bell pepper
2 cans (15 1/2 ounces each) kidney beans, drained
1 can (28 ounces) stewed tomatoes, crushed
1 cup red wine
3 cups cubed cooked turkey
1 tablespoon McCormick® Chili Powder
1 teaspoon McCormick® Cilantro Leaves
1 teaspoon McCormick® Red Pepper, Crushed
1/2 teaspoon salt
1/4 teaspoon McCormick® Garlic Powder
Heat oil in large saucepan on medium-high heat. Add onions and bell peppers; cook and stir 5 minutes or until vegetables are tender.
Stir in remaining ingredients. Bring to boil on high heat. Reduce heat to low; simmer, uncovered, 25 minutes.
(Amount per serving)
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