| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
Chili, Soups, Tomatoes, Tex-mex |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Beans, Kidney red cooked and drained |
| 6 |
oz |
Turkey, ground cooked |
| 3 |
c |
Tomatoes, stewed (canned) |
|
|
Low-sodium |
| 2 |
c |
Tomato sauce |
| 1 1/2 |
c |
Onions; chopped |
| 1 |
c |
Chilies, green (canned) rinsed, drained, chopped |
| 5 |
ts |
Chili Powder |
| 1 1/2 |
ts |
Cumin, ground |
| 1 |
ts |
Paprika |
| 1 |
ts |
Oregano, dried |
| 1/4 |
ts |
Pepper sauce, hot |
INSTRUCTIONS
In a 3 quart slow-cooker, combine all ingredients and 2 cups of
water. Cover and cook on low 4 hours or on high 2 hours, until
the onions are tender. Ladle evenly into 6 soup bowls.
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Mar 24, 98
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”