| 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
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