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Recipe courtesy of Michele Urvater

Show: Cooking Monday-Friday

Episode: Boneless Turkey Breast Meals

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Total:: 35 min
Prep:: 20 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

Ingredients

1/4 cup olive oil
1 onion, finely sliced
2 garlic cloves, minced or crushed
2 tablespoons chili powder
2 teaspoons ground cumin powder
1/2 teaspoon ground cinnamon
2 tablespoons cider vinegar
28-ounce can plum tomatoes, drained and chopped
16 to 19-ounce can kidney beans, drained and rinsed
1 pound boneless skinless turkey breast, cut into 3/4-inch cubes
Garnish - sour cream, seeded red bell pepper cut into 1/2 inch dice; cilantro leaves, coarsely chopped
About 12 corn tortillas

Directions

Heat olive oil. When hot add onion and cook, covered for 5 minutes or until tender. Add garlic, chili, cumin and cinnamon and saute for a few seconds. Add cider vinegar and cook a minute. Add tomatoes, and simmer uncovered for 5 minutes.

Add beans and turkey and cook for 5 minutes or just until turkey is cooked through. Don't overcook or turkey will dry out.

Serve with corn tortillas (or rice). To reheat corn tortillas - dip them briefly in water, then reheat on an ungreased griddle; pile them in foil and keep warm in oven or in a cloth.

My Private Notes

Name: Easy Turkey Chili
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 onion, finely sliced; 2 garlic cloves, minced or crushed; 2 tablespoons chili powder; 2 teaspoons ground cumin powder; 1/2 teaspoon ground cinnamon; 2 tablespoons cider vinegar; 28-ounce can plum tomatoes, drained and chopped; 16 to 19-ounce can kidney beans, drained and rinsed; 1 pound boneless skinless turkey breast, cut into 3/4-inch cubes; Garnish - sour cream, seeded red bell pepper cut into 1/2 inch dice; cilantro leaves, coarsely chopped; About 12 corn tortillas