| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tex-Mex |
Main dish, Tex-mex |
2 |
Servings |
INGREDIENTS
| 7 |
oz |
Turkey — ground |
| 1/2 |
c |
Onion — chopped |
| 1 |
c |
Italian tomatoes; canned — |
|
|
Drained, seeded & ch |
| 1/2 |
c |
Tomato sauce Water |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
White wine vinegar |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Garlic powder |
| 1/8 |
ts |
Cinnamon |
| 1/8 |
ts |
Allspice |
| 1/8 |
ts |
Red pepper — crushed |
INSTRUCTIONS
1. Spray 3-quart saucepan with nonstick spray and heat over medium-high
heat; add turkey and onion and, using back of a wooden spoon to crumble
meat, cook, stirring occasionally, until turkey is browned, about 5
minutes. 2. Add remaining ingredients and stir well to combine. Reduce
heat to low and let simmer, stirring occasionally, until chili is thick,
about 25 to 30 minutes. Remove bay leaf before serving. May be frozen for
future use--just thaw and reheat. Makes TWO servings, each of which
provides: 2 1/2 Protein and 2 1/2 Vegetables.
Recipe By :
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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