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


  • 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


  1. 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.
  2. 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.
  3. Add in peppers, onions, and toasted spice mixture and saute for 4-5 minutes.
  4. Pour in beer, bring to a boil and simmer about 3 minutes.
  5. 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).
  6. Serve chili with garnishes, fresh baked tortilla chips and the beer used in the chili.

Meal type: dinner

Recipe: Fresh Baked Tortilla Chips


  • 8 small tortillas – both corn or flour work
  • Olive Oil Cooking Spray


  1. Preheat oven to 425 degrees.
  2. Spray each tortilla on both sides with cooking spray.
  3. Place tortillas in a stack and cut into 6 or 8 triangles (depending on what size you would like your chips).
  4. Place the chips on a baking sheet in a single layer.
  5. Bake until lightly brown 7-8 minutes.

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  1. Cooking with Z » Blog Archive » Weekly Menu Says:

    [...] – Quick Turkey Chili, Baked Tortilla Chips, Tres Leches [...]

  2. Cooking with Z » Blog Archive » Indian Summer Chili with Buttermilk Cornbread Muffins Says:

    [...] 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 [...]

  3. Cooking with Z » Blog Archive » Heart Healthy Tomato-Cranberry Meatballs Says:

    [...] 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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