Tex-mex turkey chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Turkey thighs | |
| 1 | cup | Boiling water |
| 28 | ounces | Tomatoes with liquid |
| 2 | Large onions; chopped | |
| 3 | Green peppers; seeded/choppe | |
| 2 | Garlic cloves; minced | |
| 2 | teaspoons | Chili powder; or more |
| 1½ | teaspoon | Cumin |
| ½ | teaspoon | Dried oregano |
| Salt & fresh-ground pepper | ||
| ¼ | cup | Extra sharp shredded cheese |
Directions
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.