Two Bean Turkey Chili with Fresh Baked Tortilla Chips
After a cold, rainy and dreary day yesterday it was the perfect evening for a warming bowl of hearty turkey chili. I love chili in the fall/winter. Turkey Chili and Baked Tortilla Chips starred as regulars on my weekly menu plans last year. I hadn’t realized just how much I missed the meal until I made it again last night. Not only is is comforting, full of flavor and quick to make, but it is pretty healthy and low in fat too. A couple of years ago, I started replacing the beef in my weekday chili with ground turkey and in lieu of cornbread making these easy, tasty and low-fat baked tortilla chips. This chili is very easy to make and is ready in about 30 minutes. I made the chili with a Victory Storm King Imperial Stout and in my opinion it totally made the earthy autumnal flavor of the chili. I would highly recommend using this beer and enjoying one along with the chili.
Recipe: Two Bean Turkey Chili
Ingredients
- 2 tbs Red Chili Powder
- 1 1/2 tsp Cumin
- 1 tsp Dried Oregano
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Ancho Chili Powder
- 1/4 tsp Paprika
- 1/4 tsp Cinnamon
- 2 tsp Unsweetened Cocoa Powder
- 1 tsp Kosher Salt + additional to taste
- Freshly Ground Black Pepper to taste
- 2 tbs Olive Oil
- 1 lb. Ground Turkey
- 1 Green Pepper – chopped
- 1 medium Onion – chopped
- 1/2 bottle Dark Beer (I used Victory Storm King Imperial Stout)
- (1) 14.5 oz. can Fire Roasted Tomatoes
- (1) 15.5 oz. can Dark Red Kidney Beans – drained and rinsed
- (1) 15.5 oz. can Black Beans – drained and rinsed
- Garnishes – chopped red onion, chopped cilantro, shredded mexican blend cheese, fat free sour cream
Instructions
- Mix the first 8 spices in a small bowl and toast in a dry pan over medium-high heat until aromatic and 1 shade darker (about 2 minutes). Set aside.
- In a large pot heat olive oil over medium-high heat and brown ground turkey. While you are browning, sprinkle turkey with 1 tsp kosher salt and black pepper to taste.
- Add in peppers, onions, and toasted spice mixture and saute for 4-5 minutes.
- Pour in beer, bring to a boil and simmer about 3 minutes.
- Add in fire roasted tomatoes with juices and beans. Bring to boil and simmer for 10 minutes uncovered and 5-10 minutes covered. (While it is simmering, make the chips and chop the garnishes).
- Serve chili with garnishes, fresh baked tortilla chips and the beer used in the chili.
Meal type: dinner
Recipe: Fresh Baked Tortilla Chips
Ingredients
- 8 small tortillas – both corn or flour work
- Olive Oil Cooking Spray
Instructions
- Preheat oven to 425 degrees.
- Spray each tortilla on both sides with cooking spray.
- Place tortillas in a stack and cut into 6 or 8 triangles (depending on what size you would like your chips).
- Place the chips on a baking sheet in a single layer.
- Bake until lightly brown 7-8 minutes.
October 10th, 2010 at 1:59 pm
[...] – Quick Turkey Chili, Baked Tortilla Chips, Tres Leches [...]
October 17th, 2010 at 9:38 am
[...] touches – so here is my version. Tonight I served it with Buttermilk Cornbread but the Fresh Baked Tortilla Chip recipe I posted a couple weeks ago also goes great with this [...]
December 9th, 2010 at 3:09 pm
[...] Diced Tomatoes. These are so good and tasty. I use them all the time, especially when I make chili. Hunt’s Tomatoes are flash-steamed helping them to keep their backyard garden fresh taste. [...]
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