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1 1/2 pounds turkey thigh cutlets
1 can (16 oz. ) pinto, red kidney or black beans -- drained
1 can (14 oz. ) Italian plum tomatoes -- undrained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 tablespoons chili powder
1 tablespoon ground cumin
2 cloves garlic -- minced
1 teaspoon hot pepper sauce -- optional
salt and pepper -- to taste
sour cream -- optional
chopped green onions -- optional
Trim turkey cutlets and cut into 1 inch pieces. Add turkey, beans, undrained tomatoes, onion, bell pepper, chili, cumin, garlic and hot pepper sauce to slow cooker; stir to combine. Cover slow cooker and set temperature control to high or low. Allow chili to cook until meat is tender, 3 to 4 hours on high, or 7 to 9 hours on low. Season with salt and pepper to taste. Serve chili topped with dollop of sour cream and chopped green onion, if desired. Makes 4 to 6 servings.
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