TURKEY TORTILLA STEW1/2 tsp olive oil 1 1/2 lbs ground skinless turkey, cooked 1/2 cup onions 1/2 cup bell peppers, chopped 2 cloves garlic, minced 2 1/2 cups water 1 (14 1/2 oz) can crushed tomatoes 1 (16 oz) can pinto beans, drained 1 (15 1/2 oz) can dark red kidney beans, drained 1 (10 3/4 oz) condensed cream of tomato soup 1 cup frozen corn kernels, thawed 1/4 tsp black pepper 1 cup low-fat tortilla chip crumbs In a skillet heat oil over medium heat. Add turkey, onions, bell peppers, and garlic. Cook until turkey is no longer pink and vegetables are tender. Stir in water, crushed tomatoes, pinto beans, kidney beans, tomato soup, corn kernels, and black pepper. Heat until mixture is bubbly. Reduce heat to low and simmer 30 minutes. Servings: 6 Source: The Great Turkey Cookbook by Virginia and Robert Hoffman
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