Ingredients
2 pounds lean ground turkey1 large onion, chopped2 celery ribs, chopped4 garlic cloves, minced2 cans (16 ounces each) kidney beans, rinsed and drained6 cans (5-1/2 ounces each) reduced-sodium V8 juice1 cup reduced-sodium beef broth1 can (6 ounces) tomato paste3 teaspoons ground cumin1 teaspoon salt1/2 teaspoon crushed red pepper flakes2 bay leaves
Preparation
In a Dutch oven, cook the turkey, onion and celery over medium heat or until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients. Bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes to allow flavors to blend. Discard bay leaves.
