1 large onion, chopped (about 1 cup)
2 Tbsp chili powder
½ tsp ground cumin
3 ½ cup V8® 100% Vegetable Juice (Regular or Low Sodium)
1 small green pepper, chopped (about 1/2 cup)
2 can (about 15 ounces each) red kidney beans, rinsed and drained
Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is cooked through, stirring often.
Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.
Serving Suggestion: Serve with baked potatoes with sour cream and chives. For dessert serve fresh apple slices.