(serves 8)
2 lbs. ground raw turkey
¾ tsp. dried basil, crushed
2 – 16 oz. cans tomatoes, cut up
¾ tsp. dried oregano, crushed
2 – 15 oz. cans red kidney beans, drained
½ tsp. black pepper
1 – 8 oz. can tomato sauce
½ tsp. ground cinnamon
1 medium onion, chopped
1 clove garlic, minced
¼ cup dry red wine (optional)
¼ – ½ tsp. ground red pepper
1-2 Tbsp. chili powder
1 bay leaf
1 tsp. dried parsley flakes
In a 4-quart Dutch oven cook the turkey until it is no longer pink. Drain off fat. Stir in undrained tomatoes, drained kidney beans, tomato sauce, onion and spices. Simmer uncovered for 45 minutes stirring occasionally.
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