Turkey-Vegetable Chili
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 tb chili powder
- 1/2 c water
- 1/2 c chopped green bell pepper
- 1 cn (16 ounces) whole tomatoes,
- 2 ts olive or vegetable oil
- 1 pk (10 ounces) frozen mixed
- 2 cloves garlic, finely
- 1 tb chopped fresh or i teaspoon
- 1/4 c chopped onion (about 1
- 3 c cut-up cooked turkey or
- 1 ts ground cumin /2 teaspoon
- 2 c 1/2-inch slices zucchini
- Carbohydrate 7.49988000682157 g
- Cholesterol 0 mg
- Fat 5.73477676329158 g
- Fiber 3.85335009703683 g
- Protein 1.55613000153005 g
- Saturated Fat 0.865764917155021 g
- Serving Size 1 1 Serving (141g)
- Sodium 82.736178561272 mg
- Sugar 3.64652990978474 g
- Trans Fat 0.362430601639614 g
- Calories 77 calories
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
