Yield: 25 Establishment: School   Ethnicity: Mexican   Meal Type: Soup, Stew, Chili   Occasion: Superbowl   Preparation Method: Simmer, Saute   Product Type: Turkey Thighs

5-1/8 Pounds dark kidney beans, dry

4-1/2 Pounds BONED BULK TURKEY THIGHS, cut in 1/2-inch cubes

1-1/4 Pounds onions, chopped fine

1/2 Pound green pepper, chopped fine

2-1/2 Tablespoons salt

1/2 Teaspoon garlic powder

2 Tablespoons chili powder

1 Quart cold water

2 Quarts tomato puree

1 Pound Monterey Jack cheese, coarsely grated

Prepare beans according to preferred method. Combine turkey, onions, green pepper in a preheated 275 degree F tilting skillet. Sauté for about 6 minutes or until the internal temperature of the turkey reaches 165 degrees F and is no longer pink. The onions should be translucent and peppers should be tender. Stir in salt, garlic powder and chili powder. Add water, tomato puree and cooked kidney beans to he turkey mixture. Cover and cook 30 to 60 minutes until flavors are blended and mixture is thickened. Portion 1 cup per serving and lightly sprinkle each cup with grated cheese.

Nutrition Facts Calories 349   % Daily Value* Total Fat 14g 36% Cholesterol 77mg Sodium 674mg Total Carbohydrate 29g Protein 29g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4