1 tbsp. oil
1 1/2 c. chopped onion
2 cloves garlic, finely chopped
1 (15 oz.) can tomato sauce
1 tsp. each dried basil and oregano leaves
1 tsp. Worcestershire sauce
1 (16 oz.) can red kidney beans, drained
1 pkg. ground turkey
1 med. chopped green pepper
1 (18 3/4 oz.) can undrained whole tomatoes
2 tbsp. chili powder
Ground red pepper to taste

Heat oil in large skillet over medium-high heat until hot. Crumble turkey into skillet; stir in onion, green pepper, and garlic. Cook until turkey is no longer pink; drain. Stir in remaining ingredients except kidney beans; cut up tomatoes.

Heat to boiling; reduce heat. Cover and simmer 25 minutes. Stir in kidney beans. Cook 5 minutes longer. Salt and pepper to taste. Yield 4-6 servings.