TURKEY CHILI WITH CORN TOAST POINTS

• 1 /2 lb Ground turkey
• 6 1 /2 oz Rice and vermicelli mix
• (Beef Flavored) -- low salt
• 2 1 /2 c Water
• 1 6 oz Tomato sauce -- no salt
• Added
• 1 1 /2 c Cooked kidney beans --
• Rinsed and drained
• 1 c Frozen mixed vegetables --
• Partially thawed
• 1 /2 ts Chili powder -- or more
• 1 /8 ts Hot pepper sauce -- to
• Taste
• 4 ea Corn cakes -- toasted
• Fresh oregano

In a large skillet over medium-high heat, cook turkey 5 minutes or

until brown; drain. Stir rice mix (Ric-a-roni) and water into

skillet; bring to a boil. Reduce heat to low;simmer, uncovered, 10

minutes, stirring occasionally. Stir in tomato sauce, beans, mixed

vegetables, chili powder and hot pepper sauce. Increase heat to high

and brint to a boil.Reduce heat to low and simmer 10 minutes,

stirring occasionally. To serve, spoon chili over toasted corn cake

points and garnish with oregano sprigs. Or use a ring of torilla

chips.

Recipe By
:
WD Specials, 1992