Serves 4

1/4 c olive oil
1 onion, finely sliced
2 garlic cloves, crushed
2 T chili powder
2 t ground cumin powder
1/2 t ground cinnamon
2 T cider vinegar
28 oz plum tomatoes, drained and chopped
6 oz kidney beans, drained and rinsed
1 lb boneless skinless turkey breast, cut into 3/4-inch
Serve over corn tortillas or cooked rice
Garnish with cheddar cheese or chopped cilantro

Sauté onion in olive oil for 6 minutes or until lightly browned.
Add garlic, chili, cumin and cinnamon and swirl quickly.
Add cider vinegar and heat for a minute.
Add tomatoes and cook gently uncovered for 5 minutes.
Add beans and turkey and cook for 4 to 5 minutes or until turkey is cooked through. Avoid overcooking.
Serve over corn tortillas or rice with garnishes.