Twenty-Minute Chili

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1/2 pound ground turkey breast
• 1 tablespoon chili powder
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
• 1 (5.5-ounce) can tomato juice
• 1/4 cup (1 ounce) preshredded reduced-fat cheddar cheese

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and turkey, and cook 3 minutes or until done, stirring to crumble. Stir in chili powder and the next 8 ingredients (chili powder through tomato juice); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice, and sprinkle with cheese.

boil, vegetable oil, onion, green bell pepper, turkey breast, chili powder, worcestershire sauce, ground cumin, oregano, salt, black pepper, kidney beans, tomatoes, tomato juice, cheddar cheese

Taken from www.myrecipes.com/recipe/twenty-minute-chili (may not work)