 | | Directions | 1. Heat oil in large saucepan on medium-high heat. Add onions and bell peppers; cook and stir 5 minutes or until vegetables are tender.
2. Stir in remaining ingredients. Bring to boil on high heat. Reduce heat to low; simmer, uncovered, 25 minutes. |
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Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 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 |
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| | Nutrition (per serving) | Calories: 366 Calories
Fat: 8 Grams
Protein: 31 Grams
Cholesterol: 49 Milligrams
Carbohydrates: 36 Grams
Sodium: 954 Milligrams
Fiber: 12 Grams
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