Turkey Chili With Corn Toast Points
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Soups & ste, Turkey | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Ground turkey |
| 6 1/2 | oz | Rice and vermicelli mix |
| Beef Flavored low salt | ||
| 2 1/2 | c | Water |
| 16 | oz | Tomato sauce, no salt added |
| 1 1/2 | c | Cooked kidney beans, rinsed |
| and drained | ||
| 1 | c | Frozen mixed vegetables |
| partially thawed | ||
| 1/2 | t | Chili powder, or more |
| 1/8 | t | Hot pepper sauce, to taste |
| 4 | Corn cakes, toasted | |
| Fresh oregano |
INSTRUCTIONS
In a large skillet over medium-high heat, cook turkey 5 minutes or until brown; drain. Stir rice mix (Ric-a-roni) and water into skillet; bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Stir in tomato sauce, beans, mixed vegetables, chili powder and hot pepper sauce. Increase heat to high and brint to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. To serve, spoon chili over toasted corn cake points and garnish with oregano sprigs. Or use a ring of torilla chips. Posted to MC-Recipe Digest V1 #188 Date: Wed, 7 Aug 1996 15:03:28 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu>
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Nutrition (calculated from recipe ingredients)
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Calories: 318
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 39.1mg
Sodium: 402.2mg
Potassium: 1067.5mg
Carbohydrates: 47.1g
Fiber: 11.6g
Sugar: 9.8g
Protein: 22.2g