Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | vegetable oil |
| 1 lb. | ground turkey |
| 1 large | onion, chopped |
| 1/2 cup | celery, chopped |
| 1 clove | garlic, minced |
| 1 tbsp | chili poweder |
| pinch | cayenne pepper |
| 1 28 oz can | tomatoes |
| 1 5 1/2oz. tin | tomatoe paste |
| 1 19 oz. can | red kidney beans, drained |
| 1 cup | old cheddar cheese, chopped into chunks |
| 2 cups | lettuce, shredded (optional) |
Directions
1. Heat oil in a large non-stick skillet or Dutch oven. Brown ground turkey with onion, celery and garlic, draining off fat if necessary. 2. Add chili powder, cayenne, tomatoes and tomato paste; break up tomatoes with the back of a large spoon. 3. Bring to a boil, reduce heat; cover and simmer 20 minutes. Stir in kidney beans, cover and simmer 10 minutes longer. 4. Add cheddar cheese chunks; simmer 3 minutes longer until cheese begins to melt. 5. Spoon into soup bowls and top each serving with lettuce if desired.
Source: Ontario Turkey Producers' Marketing Board http://www.ont-turkey.on.ca