Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Poultry
Low Fat Chili
Amount Measure Ingredient -- Preparation Method
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2 Turkey thighs
1 cup Boiling water
28 ounces Tomatoes with liquid
2 Large onions -- chopped
3 Green peppers -- seeded/chopped
2 Garlic cloves -- minced
2 teaspoons Chili powder -- or more
1 1/2 teaspoons Cumin
1/2 teaspoon Dried oregano
Salt & fresh-ground pepper
1/4 cup 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 (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.
