© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
5 lbs GROUND TURKEY
1 (#10 Can) diced tomatoes with juices
1 (#10 Can) red kidney beans, drained and rinsed well
20-oz tomato sauce
1-1/4 c chopped onion
2/3 c dry red wine
1-1/4 tbsp chili powder
1 tbsp dried parsley flakes
2 tsp dried basil leaves, crushed
2 tsp dried oregano leaves, crushed
1-1/2 tsp black pepper
1-1/2 tsp ground cinnamon
3 Cloves fresh garlic, minced
1 tsp ground red pepper
3 Bay leaves
As needed red, green and or yellow sweet bell pepper rings
In a large soup kettle, cook the ground turkey until it is no longer pink. Stir in undrained tomatoes, drained and rinsed kidney beans, tomato sauce, onion, wine, chili powder, parsley, basil, oregano, black pepper, cinnamon, garlic, ground red pepper and bay leaves.
Bring to a boil, reduce heat, cover and gently simmer for about 2 hours, stirring occasionally. Remove bay leaves.
Garnish with bell pepper rings.