1 c. green pepper, diced
1 1/4 c. onion, chopped
2 clove garlic, minced
3 tbsp. oil
2 cans (15 1/2 oz.) kidney beans, drained
1 can (28 oz.) stewed tomatoes, crushed
1 c. red cooking sherry
3 c. cooked turkey cut into 1/2 inch cubes
1 tbsp. chili powder
1 tbsp. fresh cilantro, chopped or 1 tsp. dried cilantro
1 tsp. red pepper, crushed
1/2 tsp. salt

In 3 quart saucepan, saute green pepper, onion and garlic in oil over medium heat for about 5 minutes or until vegetables are tender-crisp. Add beans, tomatoes, cooking sherry, turkey, chili powder, cilantro, red pepper and salt.

Increase heat and bring mixture to a boil; reduce heat and simmer uncovered for about 25 minutes. To serve garnish with onion or fresh cilantro, if desired.