2 tbsp. oil
1 1/2 c. finely chopped onion
1 1/2 c. finely chopped red and green pepper
1 3/4 lb. freshly ground turkey
2 tbsp. finely minced garlic
3 tbsp. chili powder
3/4 tsp. crushed red pepper flakes
2 (15 oz.) cans red kidney beans
4 c. fresh tomatoes or 1 (1 9 oz.) can unsalted tomatoes
1/4 c. red wine vinegar

Heat oil in deep skillet. Add chopped onion and pepper and cook until soft. Add ground turkey slowly, stirring with a wooden spoon to remove all lumps. Stir remaining spices into mixture; when well blended, add beans, tomatoes and vinegar.

Bring mixture to a boil, reduce heat to a simmer and cook uncovered for at least 1 1/2 hours or until sauce is desired thickness. Stir occasionally. Serves 5 to 8.