| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | c | Chopped onion |
| 1 | Yellow bell pepper; chopped | |
| 1/2 | Jalapeno chili; finely chopped | |
| 1 | ts | Minced garlic |
| 1 | tb | Vegetable oil |
| 3 | tb | Flour |
| 1 | cn | (141/2 ounces) chicken broth |
| 1 | ts | Dried oregano leaves |
| 1 | ts | Dried cumin |
| 1/2 | ts | Chili powder |
| 1 | cn | (15 ounces) Great Northern beans, rinsed, drained |
| 2 | c | Cubed turkey |
| Salt and pepper to taste | ||
| 1/4 | c | Chopped green pepper |
| 1/4 | Chopped medium tomato |
INSTRUCTIONS
More LA Times recipes: Saute onion, yellow bell pepper, jalapeno and garlic in oil in large saucepan until tender, about 5 minutes. Stir in flour and cook 1 to 2 minutes longer, stirring constantly. Add chicken broth and herbs to saucepan; heat to boiling. Boil, stirring constantly, until thickened. Stir in beans and turkey and cook 3 to 4 minutes; season to taste with salt and pepper. Spoon chili into bowls; top each with 1 tablespoon chopped green pepper and tomato. Makes 4 servings. Per serving: 262 calories; 9 g fat (1.9 g saturated fat; 31 percent calories from fat); 28.5 g carbohydrates; 39 mg cholesterol; 1,293 mg sodium. Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle <howle@ebicom.net> on Nov 24, 1997
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