2 lbs. ground turkey Olive oil-to coat pan and sauté onion and turkey
1 Large onion, diced small
4 Cloves of garlic, minced
1 16 oz. can of red kidney beans drained, or one larger can if you desire, see note
2 Tbsp. chili powder 1 10 oz. can diced tomatoes w/green chilies
1 26 oz. jar Publix 4-cheese tomato sauce
1 tsp salt
1 tsp ground black pepper
1 Large green pepper, diced small
Note>>> If you use more than 2 pounds of meat then use a can of beans that is larger than the 16 oz. size.
Taste and add more salt and pepper if needed.
In a frying pan brown the turkey over high heat with enough olive oil to coat the pan. Keep crumbling the turkey until all the redness is gone. Drain cooked turkey on paper towel. Then transfer to bowl. In the same frying pan add a little more olive oil sauté the onions and peppers until golden add garlic. Remove and place in the same bowl with the turkey. In a large pot place turkey, onions and peppers and add the can of diced tomato and green chilies and four-cheese tomato sauce and drained red kidney beans. Bring to a boil. Add chili powder and stir. Reduce heat to low and simmer 15 minutes stirring occasionally. Place in casserole pan and cool according to directions. See cooling and freezing directions in Community Service section.