2 lbs. ground turkey
2 (16 oz.) cans tomatoes
2 (15 1/2 oz.) kidney beans, drained
1 (8 oz.) tomato sauce
1/2 c. onion, chopped
1/4 c. red wine
1 to 2 tbsp. chili powder
1 tsp. dried parsley
3/4 tsp. dried basil
3/4 tsp. oregano
1/2 tsp. pepper
1/2 tsp. cinnamon
1 garlic clove, minced
1/4 to 1/2 tsp. red pepper
1 bay leaf

Brown turkey until no longer pink. Drain. In Dutch oven combine all ingredients, bring to a boil, then cover; cook on simmer for 2 hours.

In crock pot, combine all ingredients, cover and cook on High 2 to 3 hours, uncover last 15 minutes if it is necessary.