| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Tex-Mex | Main dish, Rice, Tex-mex, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Onion, chopped | |
| 2 | Cloves garlic, minced | |
| 1 | T | Vegetable oil |
| 1 | lb | Ground turkey |
| 2 | T | Chili powder |
| 1/2 | t | Oregano, crumbled |
| 1/8 | t | Black & cayenne pepper |
| Each | ||
| 16 | oz | Tomatoes |
| 2 | Tomato sauce, no salt 8 | |
| oz | Each), Each | |
| 1 | c | Water |
| 1 1/4 | c | Long grain white rice |
| 16 | oz | Black beans, drained and |
| Canned | ||
| 16 | oz | Cannellini beans, drained |
| Canned | ||
| 2 | t | Vinegar |
INSTRUCTIONS
Saute onion and garlic in oil in large saucepan over medium heat until tender. Increase heat to medium-high. Add turkey; cook until browned. Add chili powder, oregano, black and cayenne peppers; cook 30 seconds. Add tomatoes, tomato sauce and water. Simmer, covered, 30 minutes. Meanwhile, cook rice following package directions. Stir beans and vinegar into chili. Remove 1 1/2 cups chili and 3/4 cup cooked rice for Chili Vegetable Soup. Source: Family Circle 2/22/94. MM by Lyn. Recipe By : From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 878
Calories From Fat: 133
Total Fat: 15g
Cholesterol: 78.2mg
Sodium: 909mg
Potassium: 3506.4mg
Carbohydrates: 128.9g
Fiber: 32.8g
Sugar: 10g
Protein: 63.9g