| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Tex-Mex |
Main dish, Vegetables, Rice, Tex-mex |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion — chopped |
| 2 |
|
Cloves garlic — minced |
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Ground turkey |
| 2 |
tb |
Chili powder |
| 1/2 |
ts |
Oregano — crumbled |
| 1/8 |
ts |
Black & cayenne pepper — |
|
|
Each |
| 16 |
oz |
Tomatoes |
| 2 |
cn |
Tomato sauce; no salt — (8 |
|
oz |
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 |
ts |
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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