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

Heat oil in large skillet over medium-high heat until hot. Crumble turkey in 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.