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Full Online Book HomeLearning KitchenChili - Turkey - Turkey Thigh And Hominy Chili
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Chili - Turkey -  Turkey Thigh And Hominy Chili Post by :ragstoriches Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2833

Click below to download : Chili - Turkey - Turkey Thigh And Hominy Chili (Format : PDF)

Chili - Turkey - Turkey Thigh And Hominy Chili

1 onion (1/2 lb.), peeled and chopped
1 red bell pepper (1/2 lb.) rinsed, stemmed, seeded and chopped
6 cloves garlic, peeled and minced or pressed
1 fresh jalapeno chili, rinsed, stemmed, seeded & minced
1 tablespoon chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 or 3 turkey thighs (about 3 lb. total)
1 can (15 oz.) hominy (yellow or white), rinsed and drained
1 can (28 oz.) crushed tomatoes in puree or chopped tomatoes
Shredded jack cheese
Canned sliced black ripe olives
Thinly sliced green onions
Salt and pepper

In a 4 1/2-quart or larger electric slow-cooker, mix the onion, bell pepper, garlic, jalapeno, chili powder, oregano, and cumin.

Pull off and discard skin from turkey thighs; trim off and discard fat. Rinse thighs and lay on vegetables in cooker. Pour hominy and tomatoes with juice over turkey. Cover and cook until turkey pulls easily from the bone, 6 to 7 hours on low, 4 to 5 hours on high. If possible, turn meat over about halfway through cooking.

With a slotted spoon, transfer turkey to a plate. Skim and discard any fat from cooking liquid. When turkey is cool enough to handle, in about 10 minutes, discard bones and tear meat into large chunks. Return meat and juices to cooker; cover and cook until hot, 10 to 15 minutes.

Spoon turkey chili into wide bowls. Top portions as desired with cheese, olives, and green onions. Add salt and pepper to taste.

6 servings Per serving: 209 cal., 21% (43 cal.) from far; 22 g protein; 4.8 g fat (1.4 g sat.); 19 g carbo (3 g fiber); 359 mg sodium; 73 mg chol. Points: 4
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Chili - Turkey -  White Chili With Hominy Chili - Turkey - White Chili With Hominy

Chili - Turkey -  White Chili With Hominy
1 large onion, chopped 2-3 cloves garlic, minced 2 tbs. olive oil 1 cup cooked turkey or chicken*, cut in bite-sized pieces 2 (4 oz.) cans chopped green chilies 2 tbs. ground cumin 1-2 tsp. oregano dash chili powder, dash Tabasco, dash white pepper (to taste) 2 cups chicken broth 2 (15 to 16 oz.) cans white hominy, drained 2 (15 to 16 oz.) cans black-eyed peas or white beans, 1 drained, 1 mashed with fork 3-4 tbs chopped fresh cilantro/parsley grated Jack cheese (optional) In large pot, saute onion and garlic in olive oil until translucent. Add poultry, chili and

Chili - Turkey -  Pumpkin Chili Mexicana Chili - Turkey - Pumpkin Chili Mexicana

Chili - Turkey -  Pumpkin Chili Mexicana
1/2 cup Onion -- chopped 1 clove Garlic -- minced 1/2 cup Red bell pepper -- diced 1/2 cup Green bell pepper -- diced 2 tbl. Vegetable oil 1 lb. Ground turkey or 1 lb. Lean ground beef 1 can (28-oz.) diced tomatoes -- undrained 1 3/4 cups Canned or cooked pureed Sour cream fresh pumpkin 1 can (15-oz.) tomato sauce 1 can (15.1/4-oz.) kidney beans -rinsed and drained 1 can (4-oz.) diced green chilies 1/2 cup Canned or frozen corn 1 tbl. Chili powder 1 tsp. Ground cumin 1 tsp. Salt 1/2 tsp. Black pepper Garnish: Cheddar cheese --