(by Shirley McNevich)
1 lb. ground turkey
1 small onion, chopped
1/2 cup chopped green pepper
1 - 15oz. can kidney beans, drained and rinsed
1 - 14.4oz. can whole tomatoes, undrained
1 - 8oz. can tomato sauce
1 TBSP chili powder
1 1/2 cups shredded cheddar cheese
Cook turkey in large skillet on medium heat until no longer pink, stirring frequently. Add onion and green pepper; cook and stir until tender. Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Sprinkle 1/4 cup of the cheese onto the bottom of each of six soup bowls, then cover with chili. Top evenly with remaining cheese. Serve with crackers.
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