TURKEY-VEGETABLE CHILI

Servings: 1
Ingredients:

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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