Recipe: Turkey Thigh and Hominy Chili (crock pot)

TURKEY THIGH AND HOMINY CHILI

1 medium-size yellow onion, chopped
1 medium-size red bell pepper, seeded and chopped
1 jalapeno, seeded and minced
2 ribs celery, chopped
3 cloves garlic, minced
1 cup chicken broth
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoons pure ancho chili powder
1 1/2 teaspoons dried oregano
3 pounds turkey thighs (about 3)
1 (15-ounce) can golden or white hominy, rinsed and drained
2 (15-ounce) cans chopped tomatoes
salt to taste
For serving, if desired:
shredded Monterey Jack cheese
sliced black olives
minced red onion
chopped cilantro

Combine the onion, bell pepper, jalapeno, celery, garlic, broth, chili powder, cumin, ancho powder and oregano in a medium or large slow cooker. Arrange the turkey thighs on top and pour the hominy and tomatoes over them.

Cover and cook on low until the turkey meat pulls away easily from the bone, six to seven hours.

Remove the turkey from the cooker and shred the meat, discarding the bones; return the meat to the chili. Season with salt.

Servings: 6
Source: Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann