| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Chili, Turkey |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Green bell pepper; chopped |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Olive oil |
| 1 |
ts |
Cumin |
| 1 |
ts |
Oregano |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Salt |
| 1 |
c |
Chicken broth |
| 19 |
oz |
Cannellini beans; drain and rinse |
| 2 |
c |
Turkey light meat; cooked & cubed |
| 1/2 |
c |
Monterey jack cheese; grated |
INSTRUCTIONS
In a 3-quart saucepan over medium heat, cook onions, bell peppers, and
garlic in oil until tender. Add cumin, oregano, cayenne pepper, and salt.
Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat
and simmer (uncovered) for 30 minutes or until slightly thickened.
Serving Ideas : Ladle into bowls and top with Monterey Jack Cheese
NOTES : Source: The Great Turkey Cookbook.
: Copied by Tom Shunick 3/1//96
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”