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