2 lb Turkey thighs
2 ts Oil
1 c Water
2 lg Onions, cut into chunks
2 md Green bell peppers, cut into
Chunks
28 oz Tomatoes, with liquid
2 Cloves garlic, minced
2 tb Chili powder
2 ts Ground cumin
1 ts Salt
1/4 ts Cayenne pepper
1/4 c Shredded Cheddar cheese
Remove skin from turkey thighs. Cut the meat away from the bones
using a sharp knife. Cut into 1-inch chunks. Brown in oil in
stockpot or Dutch oven over medium heat.
Add remaining ingredients except cheese. Bring to a boil; reduce
heat, cover, and simmer for 1 hour. Remove cover and simmer for
about 15 minutes more or to desired thickness. Ladle into bowls;
sprinkle with cheese.
Nutritional Analysis per serving/item:
Calories 452 Protein 51 gm Fat 17 gm
Carbohydrate 23 gm Sodium 815 mg Cholesterol 147 mg
From: The Great Turkey Cookbook
Virginia and Robert Hoffman
Crossing Press, 1995
Entered by: Lawrence Kellie
Fri 12-20-1996 at 19:21:58
Use What Part of Turkey: thighs