---------- Recipe via Meal-Master (tm) v8.02

     Title: TEX-MEX TURKEY CHILI - SOUTHERN
Categories: Ethnic, Chili, Low-cal, Turkey
     Yield: 4 servings

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

 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.
 The Tampa Tribune, Feb. 1993.

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