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Turkey Vegetable Chili

Ingredients
 

1/2 cup chopped green bell pepper (about 1, small)
1/4 cup chopped onion (about 1 small)
2 cloves garlic, finely chopped
2 tsp olive or vegetable oil
3 cup cut-up cooked turkey or chicken
1/2 cup water
1 tbsp chopped fresh or i teaspoon dried o, regano leaves
1 tbsp chili powder
1 tsp ground cumin /2 teaspoon salt
1 can (16 ounces) whole tomatoes, undrain, ed
1 package (10 ounces) frozen mixed vegetables
2 cup 1/2-inch slices zucchini (about 2 m, edium)



 
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Preparation
 
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

 

 
Servings:
1


 

 

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