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Tex-Mex Turkey Chili

Tex-Mex Turkey Chili recipe image
This Tex-Mex main features Thighs, Boiling water, Tomatoes with liquid, Onions; chopped, Peppers;seeded/chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 261.0
Dietary: Gluten-free
Description
This Tex-Mex main features Thighs, Boiling water, Tomatoes with liquid, Onions; chopped, Peppers;seeded/chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Turkey Thighs
  • 1 cup Boiling water
  • 28 ounce Tomatoes with liquid
  • 2 Large Onions; chopped
  • 3 Green Peppers;seeded/chopped
  • 2 Garlic Cloves; minced
  • 2 teaspoon Chili powder; or more
  • 1 1/2 teaspoon Cumin
  • 1/2 teaspoon Dried oregano
Directions
  1. 1
    Salt & fresh-ground pepper 1/4 c Extra sharp shredded cheese; -Cheddar, jack, optional Put turkey thighs on a chopping board;
  2. 2
    slice meat away from the bones.
  3. 3
    Cut meat in 1-inch cubes, discard skin.
  4. 4
    Spray a non-stick pot (or pressure cooker) with cooking spray for no-fat frying.
  5. 5
    Add cubed meat.
  6. 6
    Brown over moderate heat in its own melted fat (no added oil needed).
  7. 7
    Remove from flame and stir boiling water into juices in pot.
  8. 8
    Pour liquid into a cup, set aside until fat rises to surface.
  9. 9
    With a bulb-type baster, skim off and discard surface fat.
  10. 10
    Return fat-skimmed liquid to pot.
  11. 11
    (Bones may be added for flavor and removed before serving.)
  12. 12
    Add all remaining ingredients except cheese.
  13. 13
    Cover ,
  14. 14
    simmer over low
  15. 15
    heat until tender, about 1 hour in conventional pot, or 20 minutes in pressure cooker.
  16. 16
    Uncover, continue to simmer until most of the liquid evaporates and chili is thick.
  17. 17
    Spoon into serving dish.
  18. 18
    Top with cheese.
  19. 19
    ~

Nutrition Facts

Servings 4

Amount Per Serving
Calories 261.0kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 0.4g2%
Cholesterol 34.5mg12%
Sodium 126.1mg6%
Total Carbohydrate 35.5g12%
Dietary Fiber 11.8g48%
Sugars 21.3g
Protein 22.5g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, chicken, chili, chopped, cloves, cumin, dried, frying, liquid, main, minced, more, onions, oregano, peppersseededchopped, powder, simmering, tex-mex, texmex, thighs
Read it online: https://www.chefs-mate.com/recipe/tex-mex-turkey-chili-2/