| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter; (1/4 stick) |
| 1 |
c |
Chopped red onion |
| 2 |
lg |
Celery stalks; chopped |
| 1 |
cn |
Chicken broth; (14 1/2-ounce) |
| 1 |
cn |
Mexican-style stewed tomatoes; (14 1/2-ounce) |
| 1 |
c |
Water |
| 1 |
cn |
Tomato sauce; (8-ounce) |
| 1/2 |
c |
Packaged chili seasoning mix with masa |
|
|
; flour |
| 1 |
cn |
Kidney beans; drained (15- to |
|
|
; 16-ounce) |
| 1 |
cn |
Whole kernel corn; drained (12-ounce) |
| 4 |
c |
Diced cooked turkey |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium heat. Add onion and celery
and saute until vegetables begin to soften, about 5 minutes. Add chicken
broth, tomatoes, water, tomato sauce, chili seasoning mix with masa flour
and 1/4 to 1/2 teaspoon of red chili pepper or cayenne pepper packet. Stir
until well blended. Mix in beans and corn. Bring mixture just to boil.
Reduce heat to medium-low and simmer chili until thickened, stirring
frequently, about 30 minutes. Add turkey and simmer until heated through,
about 3 minutes. Season with salt, pepper and additional red chili pepper,
if desired.
Makes about 8 cups.
Bon Appetit November 1992
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