| 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
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”