Turkey-vegetable chili
1 servings
Ingredients
| Quantity | 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) |
Directions
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