| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chili | 1 | Servings | |
INGREDIENTS
| 1 | lg | Can diced tomatoes |
| 1 | cn | Red kidney beans; drained |
| 1 | cn | 'flakes of turkey' |
| 1 | md | Onion; diced |
| 1 | Celery stalk; diced | |
| 1 | Carrot; shredded or diced | |
| Chili powder; to taste | ||
| Garlic powder; to taste | ||
| Salt and pepper; to taste |
INSTRUCTIONS
Saut. onions, celery, and carrots in a little bit of oil. Once onions are translucent, add tomatoes and kidney beans. Take turkey out of can, cut it up into bite-size chunks and add to pot, with juice. Add seasonings to taste as listed above (don't know the measurements as they are different every time). Bring to a boil, and let simmer for about 20 minutes. Please note: This is not the most appetizing looking meal, but it is delicious on a cold winter night Also note: As with most chili, this is always better the second night, so make a double batch... Recipe by: Lori Jank from The Busy Parent's Cookbook Posted to recipelu-digest by James and Susan Kirkland <[email protected]> on Feb 14, 1998
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