Tex-Mex Turkey Chili

Recipe Ingredients

2		Turkey thighs
1 cup	237ml	Boiling water
28 oz	795g	Tomatoes with liquid
2 oz	56g	Onions - chopped (large)
3		Green peppers - seeded/chopped
2		Garlic cloves - minced
2 teaspoons	10ml	Chili powder - or more
1 1/2 teaspoons	7.5ml	Cumin
1/2 teaspoon	2.5ml	Dried oregano
		Salt and fresh-ground pepper
1/4 cup	36g / 1.3oz	Extra sharp shredded cheese - cheddar, jack, option

Recipe 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. Spoon into serving dish. Top with cheese. ~

Source:
Better Homes and Gardens Cooking for Today--Chicken

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