Title: Chili in Pita Pockets
Categories: Entree Meat Bean
Yield: 4 Servings
| 1 | tb | Vegetable oil |
| 2 | | Cloves garlic, finely choppe |
| 1 1/2 | tb | Chili powder |
| 1 | tb | Oregano |
| 2 | ts | Ground cumin |
| 1/2 | lb | Ground turkey |
| 1 | sm | Green pepper, chopped |
| 16 | oz | Light or dark red kidney |
| | | Beans, drained and rinsed |
| 15 | oz | Tomato sauce |
| 4 | | Rounds pita bread |
| 1 | c | Monterey Jack cheese, grated |
Heat oil in large skillet over medium heat. Add garlic and stir until
golden, about 30 seconds. Add chili powder, oregano and cumin; stir about
20 seconds. Add turkey and peppers; cook, breaking up meat with spoon,
until meat is no longer pink. Add beans and tomato sauce. Reduce heat to
medium-low and simmer until thickened, stirring occasionally, 5 to 10
minutes. Slice off tops of pita bread to make pockets, fill with chili and
top with cheese. Note: Recipe may be doubled.