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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:15 |
Total Time: |
:45 |
Ingredients: |
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2 cups diced, roasted turkey
1 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2 tbsp. butter or margarine
1 can (8 oz.) tomato sauce
1 can (10-3/4 oz.) condensed cream of tomato soup
1 tbsp. chili powder
1/4 tsp. salt
2 cans (16 oz. each) kidney beans
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Directions:
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Panfry onion, celery and garlic in butter until lightly browned. Stir in soup and sauce, turkey, chili powder and salt. For a future meal, pour half the mixture into a 1 pint freezer container. Let cool, label and freeze.
To serve:
Add one 16 ounce can kidney beans with liquid to remaining mixture. Cook, uncovered, over low heat, simmering gently for 30 minutes. Makes 3 to 4 servings.
To serve frozen chili:
Thaw chili, add remaining can of kidney beans and follow same procedure as before.
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