Non-stick spray coating
1 lb. lean ground raw turkey
1 c. chopped celery

Spray a cold large skillet with non-stick coating. Add turkey and celery. Cook until turkey is no longer pink, stirring to break up pieces.

1 (16 oz.) can tomatoes, cut up
1 (16 o.) can red kidney beans, drained
1 (8 oz.) can tomato sauce
1 (6 oz.) can vegetable juice cocktail
1 bay leaf
2 tbsp. dried minced onion
1 tsp. dried basil, crushed
1/2 tsp. instant beef bouillon granules
1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper (opt.)
Toasted Pita Chips (opt.)

Stir in tomatoes, beans, tomato sauce, juice cocktail, bay leaf, onion, basil, bouillon granules, cumin, garlic powder, red pepper, if desired and 1/2 cup water. Bring to boiling; reduce heat. Simmer, uncovered for 20 minutes, stirring occasionally. Discard bay leaf. Serve with Toasted Pita Chips, if desired. Makes 4 servings.

Microwave Directions: In a 3 quart microwave safe casserole, cook turkey and celery, uncovered on 100% power (high) 5 to 7 minutes or until no pink remains, stirring to break up pieces. Stir in tomatoes, beans, tomato sauce, juice cocktail, bay leaf, onion, basil, bouillon granules, cumin, garlic, red pepper, if desired and 1/2 cup water. Cook, covered on high for 7 to 9 minutes or until desired consistency. Continue as above.

Toasted Pita Chips
4 pita bread rounds

Split each pita horizontally in half. Cut each half into 6 wedges. Spread in a single layer on a baking sheet. Bake in a 350 degree oven for about 10 minutes or until crisp. Serve warm. Serves 4.