© 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
1 c green pepper, seeded and cut into 1/4 inch cubes
1-1/4 c onions, coarsely chopped
2 Cloves garlic, minced
3 tbsp canola oil
2 Cans (15-1/2 oz) kidney beans, rinsed and well drained
1 Can (28 oz) crushed tomatoes
1 c dry red wine
3 c COOKED TURKEY, cut into 1/2 inch cubes
1 tbsp chili powder
1 tbsp fresh cilantro, coarsely chopped
1 tsp crushed red pepper
1/4 tsp salt
In a 3-quart saucepan over medium-high heat, sauté green pepper, onion and garlic in oil 5 minutes or until vegetables are tender-crisp.
Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt. Increase heat and bring mixture to boil; reduce heat and simmer, uncovered, 25 minutes.
To serve, ladle into bowls and garnish with additional onion or fresh cilantro.
342 g Serving Size
300 Total Calories
80 Calories from Fat
9 g Total Fat
13 % Daily Total Fat
1 g Saturated Fat
7 % Daily Saturated Fat
60 g Cholesterol
20 % Daily Cholesterol
570 mg Sodium
24 % Daily Sodium
28 g Total Carbohydrates
9 % Daily Total Carbohydrates
9 g Dietary Fiber
35 % Daily Dietary Fiber
4 g Sugars
23 g Protein
20 % Daily Protein
45 % Daily Vitamin C
10 % Daily Calcium
25 % Daily Iron