Tex-Mex Turkey Chili Recipe

Ingredients:

2 Turkey thighs
1 cup Boiling water
28 oz Tomatoes with liquid
2 Large onions, chopped
3 Green peppers, seeded/chopped
2 Garlic cloves, minced
2 tsp Chili powder, or more
1 1/2 tsp Cumin
1/2 tsp Dried oregano
Salt & fresh-ground pepper
1/4 cup Extra sharp shredded cheese

Instructions:

Put turkey thighs on a chopping board; slice meat away from the bones. Cut
meat in 1-inch cubes, discard skin. Spray a non-stick pot (or pressure
cooker) with cooking spray for no-fat frying. Add cubed meat. Brown over
moderate heat in its own melted fat (no added oil needed). Remove from
flame and stir boiling water into juices in pot. Pour liquid into a cup,
set aside until fat rises to surface. With a bulb-type baster, skim off and
discard surface fat. Return fat-skimmed liquid to pot. (Bones may be
added for flavor and removed before serving.) Add all remaining ingredients
except cheese. Cover, simmer over low heat until tender, about 1 hour in
conventional pot, or 20 minutes in pressure cooker. Uncover, continue to
simmer until most of the liquid evaporates and chili is thick. Top with
cheese.

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Per serving (excluding unknown items): 138 Calories; 5g Fat (30% calories
from fat); 13g Protein; 11g Carbohydrate; 35mg Cholesterol; 147mg Sodium


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Preparation Time: 0:00

Servings: 4