Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 8 ounces | Turkey breast strips; cut into 1/2-inch-long pieces |
| 1 tablespoon | Cornmeal |
| ¾ teaspoon | Ground cumin |
| 1 cup | Chopped green onions |
| 1 cup | (or more) canned low-salt chicken broth |
| ¼ cup | Canned diced green chilies |
| ¼ cup | Chopped fresh cilantro |
| \N \N | Cooked white rice |
Date: Fri, 15 Mar 1996 07:34:27 -0800 From: "Rund, Sharen" <RUNDSAB@...> Serve this lively chili with warm tortillas and a colorful plate of sliced avocado, tomato and red onion drizzled with lemon juice.
Heat oil in heavy medium saucepan over high heat. Add turkey; saute until just golden, about 2 minutes. Reduce heat to medium. Sprinkle cornmeal and cumin over turkey and stir 1 minute. Add green onions and stir just until fragrant, about 30 seconds. Add 1 cup broth and chilies and simmer until chili thickens, about 5 minutes. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat, thinning with additional broth, if desired.) Serves 2.
CHILE-HEADS DIGEST V2 #269
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .