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Wednesday, September 21 2011
Bottled salsa saves you the effort of chopping tomatoes, onions, and peppers for this spicy turkey chili recipe.

Prep Time: 10 mins
Total Time: 30 mins
Servings: Makes 4
1 16-oz. jar thick and chunky salsa 1 15- to 16-oz. can black beans, rinsed and drained 1-1/2 cups vegetable juice or hot-style vegetable juice 8 oz. fully cooked turkey kielbasa (Polish sausage), halved lengthwise and sliced (1 3/4 cups) 1/4 cup water 2 tsp. chili powder 1 tsp. bottled minced garlic or 1/4 teaspoon garlic powder Dairy sour cream or plain low-fat yogurt (optional) Sliced green onion and/or chopped red onion (optional) Chopped avocado (optional) Cumin-Cheddar Corn Bread (recipe follows)
1 In a large saucepan, stir together salsa, beans, vegetable juice, turkey kielbasa, water, chili powder and garlic. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Ladle chili into bowls. Top with sour cream, onion and avocado, if you like. Serve with Cumin-Cheddar Corn Bread. Makes 4 (1 1/4 cup) main-dish servings.
2 Cumin-Cheddar Corn Bread: Preheat oven to 400 degrees F. Prepare one 8-1/2-oz. package corn muffin mix according to package directions, except stir 1/2 cup shredded sharp cheddar cheese and 3/4 teaspoon ground cumin into batter. Spread in greased 8x8x2-inch backing pan or 8x11-1/2-inch round baking pan. Bake about 15 minutes or until toothpick inserted near center comes out clean. Serve warm.

Nutrition Facts
Calories 210, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 1878 mg, Carbohydrate 28 g, Fiber 6 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 40%, Calcium 6%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:00 am   |  Permalink   |  0 Comments  |  Email

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