---------- Recipe via Meal-Master (tm) v8.02
  Categories: Ethnic, Chili, Low-cal, Turkey
       Yield: 4 servings
 ---------------------LIZ JONES VXRF36B---------------------
       2    Turkey thighs
       1 c  Boiling water
      28 oz Tomatoes with liquid
       2    Large onions; chopped
       3    Green peppers;seeded/chopped
       2    Garlic cloves; minced
       2 ts Chili powder; or more
   1 1/2 ts Cumin
     1/2 ts Dried oregano
            Salt & fresh-ground pepper
     1/4 c  Extra sharp shredded cheese;
            -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.