Easy Turkey Chili

Course : Chili
Serves: 4
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1/4 cup olive oil
1 medium onion finely sliced
2 cloves garlic minced or crushed
2 tablespoons chili powder
2 teaspoons ground cumin powder
1/2 teaspoon ground cinnamon
2 tablespoons cider vinegar
28 ounces plum tomatoes canned , drained and chopped
16 ounces kidney beans canned , rinsed and drained
1 pound turkey breast boneless, skinless, , cut in 3/4 inch cubes
1/2 cup sour cream
1 medium red bell pepper seeded, cut in 1/2 inch dice
1 bunch cilantro leaves coarsely chopped
12 tortillas corn tortillas

Preparation / Directions:

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.

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