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CATEGORY CUISINE TAG YIELD
Meats Sauces 9 Servings

INGREDIENTS

1/2 c Low-salt chicken broth, divided
3/4 c Finely chopped onion
2 Garlic cloves, minced
3 tb Chili powder
1 ts Salt
1 ts Ground cumin
1/2 ts Dried oregano
28 oz Tomato puree, (1 can)

INSTRUCTIONS

Heat 1/4 cup chicken broth in a medium saucepan over medium heat. Add onion
and garlic; cook for 5 minutes or until tender and liquid evaporates. Add
the remaining broth, chili powder, and remaining ingredients; stir well.
Partially cover, and simmer for 30 minutes, stirring occasionally. Yield:
3-1/2    cups.
Per serving: 52 Calories; 1g Fat (9% calories from fat); 3g Protein; 12g
Carbohydrate; 0mg Cholesterol; 309mg Sodium
NOTES : This recipe is featured with ENCHILADA CASSEROLE, Page 136.
Recipe by: Cooking Light, May 1995, page 138
Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.

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