Twenty-Minute Chili

Twenty-Minute Chili
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon black pepper
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (5.5-ounce) can tomato juice
  • ¼ cup (1 ounce) preshredded reduced-fat cheddar cheese
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 tablespoon vegetable oil
  • ½ teaspoon ground cumin
  • + 8 more ingredients
    • ¼ teaspoon salt
    • 1 cup chopped onion
    • 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
    • ¾ cup chopped green bell pepper
    • ½ pound ground turkey breast
    • ½ teaspoon dried oregano
    • 1 tablespoon chili powder
    • 1 teaspoon Worcestershire sauce

Cook rice according to package directions, omitting salt and fat. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and turkey, and cook 3 minutes or until done, stirring to crumble. Stir in chili powder and the next 8 ingredients (chili powder ...

View full recipe at My Recipes

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