Title: Turkey chili with corn toast points
 Categories: Soups & ste, Turkey
      Yield: 4 Servings
 
    1/2 lb Ground turkey
  6 1/2 oz Rice and vermicelli mix
           (Beef Flavored) -- low salt
  2 1/2 c  Water
     16 oz Tomato sauce -- no salt
           Added
  1 1/2 c  Cooked kidney beans --
           Rinsed and drained
      1 c  Frozen mixed vegetables --
           Partially thawed
    1/2 ts Chili powder -- or more
    1/8 ts Hot pepper sauce -- to
           Taste
      4 ea Corn cakes -- toasted
           Fresh oregano
 
  In a large skillet over medium-high heat, cook turkey 5 minutes or
  until brown; drain. Stir rice mix (Ric-a-roni) and water into
  skillet; bring to a boil. Reduce heat to low;simmer, uncovered, 10
  minutes, stirring occasionally. Stir in tomato sauce, beans, mixed
  vegetables, chili powder and hot pepper sauce. Increase heat to high
  and brint to a boil.Reduce heat to low and simmer 10 minutes,
  stirring occasionally. To serve, spoon chili over toasted corn cake
  points and garnish with oregano sprigs. Or use a ring of torilla
  chips.