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TURKEY CHILI
4
Servings, about 1-1/2 cups each
1. In large sauce pan, cook turkey and onions in
margarine until turkey is browned and no longer
pink in color, about 9 minutes. Drain; return
turkey and onions to pan.
Ground turkey
Onion, minced
Margarine
1 pound
3/4 cup
2 tablespoons
3 cups
1/2 teaspoon
1 tablespoon
1 tablespoon
1 teaspoon
2 teaspoons
2
. Add remaining ingredients except the cheese to
turkey mixture; bring to boil, stirring frequently.
Cover, reduce heat, and simmer 30 minutes,
stirring occasionally.
Water
Garlic powder
Chili powder
Dry parsley flakes
Paprika
3. Uncover and simmer 30 minutes, stirring
occasionally.
4. Serve over cooked macaroni.
Dry mustard
Canned red kidney beans, drained 1 15-1/2-ounce can
5. Sprinkle 3 tablespoons of cheese over each
serving of chili.
Tomato paste
Pearl barley
1 6-ounce can
1/2 cup
PER SERVING:
Cheddar cheese, shredded
3/4 cup
Calories
Total fat
540
26 grams
Saturated fat 9 grams
Cholesterol 104 milligrams
PREPARATIO N TIME: 30 MINUTES
CO O KING TIME: 70 MINUTES
Sodium
579 milligrams
39
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