Turkey-vegetable chili

Yield: 1 servings

Measure Ingredient
½ cup Chopped green bell pepper (about 1 small)
¼ cup Chopped onion (about 1 small)
2 Cloves garlic, finely chopped
2 teaspoons Olive or vegetable oil
3 cups Cut-up cooked turkey or chicken
½ cup Water
1 tablespoon Chopped fresh or I teaspoon dried oregano leaves
1 tablespoon Chili powder
1 teaspoon Ground cumin /2 teaspoon salt
1 can (16 ounces) whole tomatoes, undrained
1 pack (10 ounces) frozen mixed vegetables
2 cups 1/2-inch slices zucchini (about 2 medium)

Cook bell pepper, onion and garlic in oil in 3-quart saucepan over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in remaining ingredients except frozen vegetables and zucchini; break up tomatoes. Heat to boiling; reduce heat Cover and simmer I hour, stirring occasionally. Stir in frozen vegetables and zucchini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until zucchini is crisp-tender.

6 servings. Microwave Directions: Place the bell pepper onion, garlic and oil in 3 quart microwavable casserole. Cover tightly and microwave on high 3 minutes. Stir in remaining ingredients except frozen vegetables and zucchini; break up tomatoes. Cover tightly and microwave 15 minutes. Stir in frozen vegetables. Cover tightly and microwave 10 minutes. Stir in zucchini. Cover tightly and microwave 3 to 6 minutes or until zucchini is crisp-tender From the files of Al Rice, North Pole Alaska. Feb 1994

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