Name: Wild Rice Turkey Chili
Ingredients: WALDINE VAN GEFFEN; VGHC42A-----; 1 tb Oil; 1 md Onion -- chopped; 10 ml Garlic -- minced; 2 c Turkey; cooked -- cubed; 2 c Cooked wild rice; 15 oz Can Great Northern beans --; Drained; 11 oz Can white corn; 2 cn Diced green chilies -- 4oz; Ea; 14 1/2 oz Chicken broth; 1 ts Ground cumin; Hot pepper sauce to taste; 6 oz Monterey Jack -- shredded

It can be well argued that once the personality of the Spirit is established, the argument about His deity is over. The 'Spirit of God' who is said to be omnipresent (Ps 139:7), omniscient (1 Corinthians 2:10-11), and active in the very creation itself (Genesis 1:2; Psalm 104:30) hardly fits the description of some kind of lesser being. But the fact that this Spirit shares the one divine name with the Father and the Son (Matthew 28:19) makes His deity indisputable.

James White

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	Tex-Mex	Vegetables, Rice, Main dish, Tex-mex	6	Servings

INGREDIENTS

		WALDINE VAN GEFFEN
		VGHC42A—–
1	tb	Oil
1	md	Onion — chopped
10	ml	Garlic — minced
2	c	Turkey; cooked — cubed
2	c	Cooked wild rice
15	oz	Can Great Northern beans —
		Drained
11	oz	Can white corn
2	cn	Diced green chilies — 4oz
		Ea
14 1/2	oz	Chicken broth
1	ts	Ground cumin
		Hot pepper sauce to taste
6	oz	Monterey Jack — shredded

INSTRUCTIONS

Heat oil in large pan over medium heat; add onion and garlic. Cook until
tender. Add turkey, rice, beans corn, chilies, broth and cumin. Cover and
simmer over low heat to serving temperature. Stir in hot pepper sauce.
Serve with cheese.
Recipe By     :
From:                                 Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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