| 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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