- 2 pounds ground turkey
- 1 large onion, chopped
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 3 1/2 cups V8® 100% Vegetable Juice (Regular or Low Sodium)
- 1 small green pepper, chopped
- 2 (15 ounce) cans 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.