| 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 <kirkland@gj.net> on
Feb 14, 1998
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