| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Chili | 6 | Servings |
INGREDIENTS
| 1 | lg | Onion, chopped |
| 2 | tb | Olive oil |
| 1 1/2 | lb | Ground turkey |
| 2 | Garlic cloves, minced | |
| 2 | ts | Chili powder |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Ground cumin |
| 2 | cn | Black beans, rinsed and drained (15 oz) |
| 1 | cn | Diced tomatoes in juice, undrained (14 1/2 oz) |
| 1 | cn | Tomato paste (6 oz) |
| 1 | cn | Self-reduced chicken broth (14 1/2 oz) |
| 1 | c | Frozen corn kernels |
| Chopped onion, for garnish |
INSTRUCTIONS
Over medium heat, saute onion in oil in Dutch oven until soft, about 5 minutes. Add turkey and cook, stirring with a wooden spoon to break up large pieces, until no longer pink, about 7 minutes. Stir in garlic, chili powder, pepper and cumin. Add beans, tomatoes and their juice, tomato paste, broth and corn. Simmer about eight minutes, or until thoroughly hot, stirring often. Garnish with chopped onion. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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