1 1/2 lb turkey thigh cutlets
16 oz pinto, red kidney, or black
: beans, drained
14 oz Italian plum tomatoes,
: undrained
1/2 c chopped onion
1/2 c chopped green bell pepper
3 T chili powder
1 T ground cumin
1/2 -1 t hot pepper sauce
: salt and pepper to taste
: sour cream
: chopped green onion
Trim turkey cutlets and cut into 1-inch pieces. Add turkey, beans,
undrained tomateos, onion, bell pepper, chili, cumin, garlic, and hot
pepper sauce to crockpot; stir to combine. Cover crockpot and set
temperature control to high or low. Allow chili to cook until meat is
tender, 3-5 hours on high, or 7-9 hours on low. Season with salt and
pepper to taste.
Serve chili topped with dollop of sour cream and chopped green onion,
if desired.
Nutritional Analysis per serving/item:
Calories 244 Protein 28 gm Fat 7 gm
Carbohydrate 18 gm Sodium 483 mg Cholesterol 70 mg
From: The Great Turkey Cookbook
Virginia and Robert Hoffman
Crossing Press, 1995
Entered by: Lawrence Kellie
Fri 12-20-1996 at 19:29:14
Use What Part of Turkey: thighs
