| 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 |
ts |
Chili powder; or more |
| 1/8 |
ts |
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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