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Turkey-Vegetable Chili



Yield: 1 Servings

1/2 c green bell pepper,Chopped
-(about 1,small)
1/4 c onion (about 1,Chopped
-small)
2 cloves garlic,finely
-chopped
2 t olive (or vegetable oil)
3 c cut-up turkey or,Cooked -chicken
1/2 c water
1 T fresh (or i teaspoon) -Chopped
-dried o,regano leaves
1 T chili powder
1 t cumin /2 teaspoon,Ground -salt
1 cn (16 ounces) whole tomatoes -undrain,ed
1 pk (10 ounces) mixed,Frozen -vegetables
2 c 1/2-inch zucchini,Slices -(about 2 m,edium)


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.













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