Chili ( crockpot ( g t c ))

Yield: 4 servings

Measure Ingredient

1½ lb turkey thigh cutlets

16 oz pinto, red kidney, or black : beans, drained

14 oz Italian plum tomatoes,

: undrained

½ c chopped onion

½ c chopped green bell pepper 3 T chili powder

1 T ground cumin

½ -1 t hot pepper sauce

: salt and pepper to taste : sour cream

: chopped green onion

Trim turkey cutlets and cut into 1-inch pieces. Add turkey, beans, undrained tomateos, onion, bell pepper, chili, cumin, garlic, and hot pepper sauce to crockpot; stir to combine. Cover crockpot and set temperature control to high or low. Allow chili to cook until meat is tender, 3-5 hours on high, or 7-9 hours on low. Season with salt and pepper to taste.

Serve chili topped with dollop of sour cream and chopped green onion, if desired.

Nutritional Analysis per serving/item: Calories 244 Protein 28 gm Fat 7 gm Carbohydrate 18 gm Sodium 483 mg Cholesterol 70 mg From: The Great Turkey Cookbook Virginia and Robert Hoffman

Crossing Press, 1995

Entered by: Lawrence Kellie

Fri 12-20-1996 at 19:29:14

Use What Part of Turkey: thighs

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