2 tablespoons of oil
½ cup of chopped onions
2 cloves of garlic, minced
2 tablespoons of chili powder
1 tablespoon of paprika
2 teaspoon of cumin
1 teaspoon of salt
1 can (28 ounces) of tomatoes, drained
2 cans (15 ounces each) of red kidney beans, drained
Fresh ground pepper to taste
Over medium heat, in a large skillet, heat oil. Add turkey and onions, then cook and stir for about 4-5 minutes or until turkey is no longer pink.
Stir in garlic, chili powder, paprika, cumin, salt, pepper, and tomatoes and cover.
Bring to a boil – reduce heat and simmer for one hour. Then, add the beans then cook until heated through.
This recipe may be prepared a day ahead. If so, simmer for roughly one hour.