Include in Print View:

Tex-Mex Turkey Chili

Tex-Mex Turkey Chili recipe image
This Tex-Mex main features Thighs 2 teaspoon Chili powder; or more, Boiling water 1 1/2 teaspoon Cumin, Tomatoes with liquid 1/2 teaspoon Dried oregano, Onions; chopped Salt & fresh-ground pepper, Peppers; seeded/choppe 1/4 c Extra sharp shredded cheese. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. 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: 245.5
Dietary: Gluten-free
Description
This Tex-Mex main features Thighs 2 teaspoon Chili powder; or more, Boiling water 1 1/2 teaspoon Cumin, Tomatoes with liquid 1/2 teaspoon Dried oregano, Onions; chopped Salt & fresh-ground pepper, Peppers; seeded/choppe 1/4 c Extra sharp shredded cheese. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. 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
  • 2 teaspoons Chili powder; or more
  • 1 cups Boiling water
  • 1 1/2 teaspoons Cumin
  • 28 oz Tomatoes with liquid
  • 1/2 teaspoons Dried oregano
  • 2 large Onions; chopped Salt & fresh-ground pepper
  • 3 Green Peppers; seeded/choppe
  • 1/4 cups Extra sharp shredded cheese
  • 2 Garlic Cloves; minced
Directions
  1. 1
    Put turkey thighs on a chopping board; slice meat away from the bones.
  2. 2
    Cut meat in 1-inch cubes, discard skin.
  3. 3
    Spray a non-stick pot (or pressure cooker) with cooking spray for no-fat frying.
  4. 4
    Add cubed meat.
  5. 5
    Brown over moderate heat in its own melted fat (no added oil needed).
  6. 6
    Remove from flame and stir boiling water into juices in pot.
  7. 7
    Pour liquid into a cup, set aside until fat rises to surface.
  8. 8
    With a bulb-type baster, skim off and discard surface fat.
  9. 9
    Return fat-skimmed liquid to pot.
  10. 10
    (Bones may be added for flavor and removed before serving.)
  11. 11
    Add all remaining ingredients except cheese.
  12. 12
    Cover ,
  13. 13
    simmer over low
  14. 14
    heat until tender, about 1 hour in conventional pot, or 20 minutes in pressure cooker.
  15. 15
    Uncover, continue to simmer until most of the liquid evaporates and chili is thick.
  16. 16
    Top with cheese

Nutrition Facts

Servings 4

Amount Per Serving
Calories 245.5kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.2g1%
Cholesterol 34.5mg12%
Sodium 68.0mg3%
Total Carbohydrate 33.1g12%
Dietary Fiber 10.3g42%
Sugars 21.1g
Protein 21.8g44%

* 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, cheese, chicken, chili, chopped, cloves, cumin, dried, extra, freshground, frying, liquid, main, mexican, minced, more, onions, oregano, pepper, peppers
Read it online: https://www.chefs-mate.com/recipe/tex-mex-turkey-chili/