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Title: Tex-Mex Turkey Chili
Categories: Mexican Poultry Chili Lowfat
Yield: 4 Servings
2 | Turkey thighs | |
1 c | Boiling water | |
28 o | z Tomatoes with liquid | |
2 l | g onions -- chopped | |
3 | Green peppers -- | |
: | seeded/chopped | |
2 | Garlic cloves -- minced | |
2 t | s Chili powder -- or more | |
1 1 | /2 t | s Cumin |
1 | /2 t | s Dried oregano |
: | Salt & fresh-ground pepper | |
1 | /4 c | Extra sharp shredded cheese |
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
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