Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------LIZ JONES VXRF36B--------------------------
2 Turkey thighs 2 ts Chili powder; or more
1 c Boiling water 1 1/2 ts Cumin
28 oz Tomatoes with liquid 1/2 ts Dried oregano
2 Large onions; chopped Salt fresh-ground pepper
3 Green peppers;seeded/chopped 1/4 c Extra sharp shredded cheese;
2 Garlic cloves; minced -Cheddar, jack, optional

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. Spoon into serving
dish. Top with cheese. The Tampa Tribune, Feb. 1993.

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