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Turkey chili with corn toast points
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| Artist: |
_ |
| Categories: |
Cereals, Chili, Corn, Herbs & Spices, Poultry, Soups & Stews, Turkey |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Ground turkey | | 6 1/2
| oz | Rice and vermicelli mix | | | (Beef Flavored) -- low salt | | 2 1/2
| cup | Water | | 16
| oz | Tomato sauce -- no salt | | | Added | | 1 1/2
| cup | Cooked kidney beans -- | | | Rinsed and drained | | 1
| cup | Frozen mixed vegetables -- | | | Partially thawed | | 1/2
| tsp | Chili powder -- or more | | 1/8
| tsp | Hot pepper sauce -- to | | | Taste | | | 4 ea Corn cakes -- toasted | | | Fresh oregano |
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Procedures:
| 1 | In a large skillet over medium-high heat, cook turkey 5 minutes or until brown; drain. | | 2 | Stir rice mix (ric-a-roni) and water into skillet; bring to a boil. | | 3 | Reduce heat to low;simmer, uncovered, 10 minutes, stirring occasionally. | | 4 | Stir in tomato sauce, beans, mixed vegetables, chili powder and hot pepper sauce. | | 5 | Increase heat to high and brint to a boil.reduce heat to low and simmer 10 minutes, stirring occasionally. | | 6 | To serve, spoon chili over toasted corn cake points and garnish with oregano sprigs. | | 7 | Or use a ring of torilla chips. | | 8 | recipe by : wd specials, 1992 |
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