Sweat Pea's Kitchen
1 lb ground turkey
1 medium onion, chopped
1 teaspoon red pepper flakes
1 tablespoon ground cumin
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can crushed tomatoes
5 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon salt
1 (15.5 ounce) can pinto beans, drained
1 (15.5 ounce) can dark red kidney beans, drained
1 (15.5 ounce) can light red kidney beans, drained
cayenne pepper to taste
Heat a large stock pot over medium-high heat. Crumble the ground turkey into the hot pot, and cook until evenly browned. Drain off excess grease. Add onion, red pepper flakes, and the cumin; cook and stir until union is tender.
Pour in the tomato soup, chicken broth, and crushed tomatoes. Season with chili powder, salt and pepper. Simmer for 30 minutes. Pour in the beans and season with cayenne pepper; simmer for another 30 minutes.
We normally have this with saltine crackers (because I'm too lazy to make cornbread!), but I figured why not make some cornbread today! Yummy!