Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1/4       cup           olive oil
1                       onion, finely sliced
2                       garlic cloves, minced or crushed
2         Tbsp          chili powder
2         tsp           ground cumin powder
1/2       tsp           ground cinnamon
2         Tbsp          cider vinegar
28        oz            canned plum tomatoes, drained and chopped
16        oz            canned kidney beans, rinsed and drained
1         lb            boneless, skinless, turkey breast, cut in 3/4" cubes
-----Garnish-----
                        sour cream
                        seeded red bell pepper, cut in 1/2" dice
                        cilantro leaves, coarsely chopped
                        about 12 corn tortillas

Preparation:

Heat olive oil. When hot, add onion and cook, covered 5 minutes or until tender. Add garlic, chili, cumin and cinnamon and sauté for a few seconds. Add cider vinegar and cook a minute. Add tomatoes, and simmer uncovered 5 minutes. Add beans and turkey and cook 3 - 4 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.