Turkey chili with corn toast points

Yield: 4 Servings

Measure Ingredient
½ pounds Ground turkey
6½ ounce Rice and vermicelli mix
\N \N (Beef Flavored) -- low salt
2½ cup Water
16 ounces Tomato sauce -- no salt
\N \N Added
1½ cup Cooked kidney beans --
\N \N Rinsed and drained
1 cup Frozen mixed vegetables --
\N \N Partially thawed
½ teaspoon Chili powder -- or more
⅛ teaspoon Hot pepper sauce -- to
\N \N Taste
4 eaches Corn cakes -- toasted
\N \N Fresh oregano

In a large skillet over medium-high heat, cook turkey 5 minutes or until brown; drain. Stir rice mix (Ric-a-roni) and water into skillet; bring to a boil. Reduce heat to low;simmer, uncovered, 10 minutes, stirring occasionally. Stir in tomato sauce, beans, mixed vegetables, chili powder and hot pepper sauce. Increase heat to high and brint to a boil.Reduce heat to low and simmer 10 minutes, stirring occasionally. To serve, spoon chili over toasted corn cake points and garnish with oregano sprigs. Or use a ring of torilla chips.

Recipe By : WD Specials, 1992

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