7 ounces turkey — ground
1/2 cup onion — chopped
1 cup italian tomatoes; canned — drained and chopped
1/2 cup tomato sauce
1/2 cup water
2 teaspoons chili powder
1 teaspoon worcestershire sauce
1 teaspoon white wine vinegar
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon red pepper — crushed
1. Spray 3-quart saucepan with nonstick spray and heat over medium-high heat; add turkey and onion and, using back of a wooden spoon to crumble meat, cook, s tirring occasionally, until turkey is browned, about 5 minutes.
2. Add remaining ingredients and stir well to combine. Reduce heat to low and let simmer, stirring occasionally, until chili is thick, about 25 to 30 minutes . Remove bay leaf before serving. May be frozen for future use–just thaw and r eheat.
Makes TWO servings, each of which provides: 2 1/2 Protein and 2 1/2 Vegetables .
Busted by Christopher E. Eaves <cea260@airmail.net>