Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Boardroom Chili




Source of Recipe


the American Cancer Society’s Healthy Eating Cookbook


List of Ingredients




1 lb. low-fat ground turkey breast
1 can or 12 oz. frozen corn
2 cups mushrooms, coarsely chopped
12 oz. garbanzo beans, drained
6 oz. tomato paste
32 oz. crushed tomatoes
1 Tbsp. olive oil
2 large onions, chopped
3 cloves garlic, crushed
1 tsp. cinnamon
3 tsp. fresh oregano, chopped
1 tsp. salt
1 tsp. black pepper
4 drops hot sauce



Recipe



Heat oil in a large soup pot or stockpot over medium heat. Add onion and crushed garlic and sauté for 15 minutes, until browned and wilted. Add turkey and sprinkle with cinnamon. Cook until browned, stirring frequently to mix onions, and to ensure meat cooks evenly. Add mushrooms and simmer for 5 minutes or until mushrooms are dark in color, but still firm. Add tomato paste, stirring in thoroughly, then add corn, beans, crushed tomatoes and oregano. Add salt, pepper and hot sauce, season to taste. Cook for 30 minutes partially covered over low heat.

Makes 6 to 8 servings.