Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Chopped onion |
| 1 \N | Yellow bell pepper; chopped |
| ½ \N | Jalapeno chili; finely chopped |
| 1 teaspoon | Minced garlic |
| 1 tablespoon | Vegetable oil |
| 3 tablespoons | Flour |
| 1 can | (141/2 ounces) chicken broth |
| 1 teaspoon | Dried oregano leaves |
| 1 teaspoon | Dried cumin |
| ½ teaspoon | Chili powder |
| 1 can | (15 ounces) Great Northern beans, rinsed, drained |
| 2 cups | Cubed turkey |
| \N \N | Salt and pepper to taste |
| ¼ cup | Chopped green pepper |
| ¼ \N | Chopped medium tomato |
More LA Times recipes:
Saute onion, yellow bell pepper, jalapeno and garlic in oil in large saucepan until tender, about 5 minutes. Stir in flour and cook 1 to 2 minutes longer, stirring constantly. Add chicken broth and herbs to saucepan; heat to boiling. Boil, stirring constantly, until thickened. Stir in beans and turkey and cook 3 to 4 minutes; season to taste with salt and pepper. Spoon chili into bowls; top each with 1 tablespoon chopped green pepper and tomato. Makes 4 servings. Per serving: 262 calories; 9 g fat (1.9 g saturated fat; 31 percent calories from fat); 28½ g carbohydrates; 39 mg cholesterol; 1,293 mg sodium.
Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle <howle@...> on Nov 24, 1997