Yield: 6 Ethnicity: Mexican   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer, Saute   Product Type: Turkey Thighs

Ingredients

1 Tablespoon cooking oil

1 Tablespoon garlic, minced

1-1/2 Cups green pepper, coarsely chopped

1/2 Cup onion, chopped

1-1/2 Pounds TURKEY THIGHS, boneless, skinless and finely chopped

1/2 Cup chili sauce

1-1/2 to 2 Tablespoons chili powder

1-1/2 Teaspoons dried oregano

1/2 Teaspoon crushed cumin

1/8 Teaspoon cayenne pepper

1 Can (14 ounces) Italian-style tomatoes, undrained

1 Can (15 ounces) dark red kidney beans, undrained

2 Teaspoons white vinegar

1-1/2 Cups Monterey Jack cheese, shredded

1/4 Cup onion, finely chopped

Heat oil in a large, heavy skillet. Saute garlic, green pepper and onion in oil over moderate heat until tender but not browned. Add turkey and cook, stirring frequently, for 5 minutes. Stir in chili sauce and seasonings. Add tomatoes and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, stirring occasionally. Add beans and vinegar. Cook an additional 15 minutes. Garnish each serving with shredded cheese and chopped onion.

Recipe Source: Recipe provided by Shady Brook Farms

Nutrition Facts Calories 340   % Daily Value* Total Fat 14g Saturated Fat 7g Cholesterol 85mg Sodium 800mg Potassium 712mg Total Carbohydrate 26g Dietary Fiber 7g Sugars 6g   Protein 29g   Vitamin A 40% Vitamin C 80% Calcium 30% Iron 20% *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