Turkey Thigh and Hominy Chili

Turkey Thigh and Hominy Chili
Photo by James Carrier

Ingredients

  • 1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and chopped
  • 1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
  • Thinly sliced green onions
  • Thinly sliced green onions
  • 1 tablespoon chili powder
  • 1 tablespoon chili powder
  • Salt and pepper
  • + 19 more ingredients
    • 1 ½ teaspoons dried oregano
    • 1 onion (1/2 lb.), peeled and chopped
    • 1 onion (1/2 lb.), peeled and chopped
    • 1 ½ teaspoons ground cumin
    • 2 or 3 turkey thighs (about 3 lb. total)
    • 1 red bell pepper (1/2 lb.), rinsed, stemmed, seeded, and chopped
    • 1 can (15 oz.) hominy (yellow or white), rinsed and drained
    • 2 or 3 turkey thighs (about 3 lb. total)
    • Canned sliced black ripe olives
    • 1 can (15 oz.) hominy (yellow or white), rinsed and drained
    • 1 ½ teaspoons dried oregano
    • 1 ½ teaspoons ground cumin
    • Shredded jack cheese
    • Shredded jack cheese
    • 1 can (28 oz.) crushed tomatoes in purée or chopped tomatoes
    • 6 cloves garlic, peeled and minced or pressed 1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
    • 6 cloves garlic, peeled and minced or pressed 1 fresh jalapeño chili, rinsed, stemmed, seeded, and minced
    • Salt and pepper
    • Canned sliced black ripe olives

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

View full recipe at My Recipes

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