2 lbs. ground raw turkey
2 (16 oz.) cans tomatoes, cut up
2 (15 1/2 oz.) cans red kidney beans, drained (or pinto beans)
1 (8 oz.) can tomato sauce
1/2 c. chopped onion
1/4 c. dry red wine
1 to 2 tbsp. chili powder
1 tsp. dried parsley flakes
3/4 tsp. dried basil, crushed
3/4 tsp. dried oregano, crushed
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
1 clove garlic, minced
1/4 to 1/2 tsp. ground red pepper
1 bay leaf
Green or yellow sweet peppers cut into rings (optional)

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, wine, chili powder, parsley flakes, basil, oregano, black pepper, cinnamon, garlic, red pepper and bay leaf. Bring to boiling; reduce heat and simmer, covered, about 2 hours; stir occasionally. Garnish with green or yellow pepper rings. Makes 10 servings.