A recipe for today
Turkey-Vegetable Chili
1/2 c Chopped green bell pepper
-(about 1 small) 1/4 c Chopped onion (about 1
-small) 2 Cloves garlic, finely
-chopped 2 ts Olive or vegetable oil
3 c Cut-up cooked turkey or
-chicken 1/2 c Water
1 tb Chopped fresh or I teaspoon
-dried oregano leaves 1 tb Chili powder
1 ts Ground cumin /2 teaspoon
-salt 1 cn (16 ounces) whole tomatoes,
-undrained 1 pk (10 ounces) frozen mixed
-vegetables 2 c 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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