Turkey Chili in Tortilla Cups PT90M https://img2.recipesrun.com/201907/2019/1029/60/a/463182/300x200x50.jpg 8 servings Ingredients: diced white onion (optional) thinly sliced jalapeno Low-fat plain Greek yogurt 1 can pinto beans, rinsed and drained Coarse salt ground pepper 1 can whole peeled tomatoes, pureed 1 lager beer 2 tbsp. ancho chile powder or regular chili powder 1 1/2 tsp. dried oregano 1 tsp. ground cumin 2 cloves garlic 1/2 large white onion, diced small 1 pound boneless, skinless turkey thighs 2 tsp. vegetable oil

Turkey Chili in Tortilla Cups

By Tracy

8 Person
90 Minutes
0 Calories
Turkey Chili in Tortilla Cups! So delicious and worth to make. Serve up this lower-calorie version of turkey chili in baked corn tortilla cups for a fun presentation. Top with a dollop of low-fat Greek yogurt instead of sour cream. To store, let chili cool, then refrigerate in an airtight container, up to 1 day.

Ingredients

  • diced white onion (optional)

  • thinly sliced jalapeno

  • Low-fat plain Greek yogurt

  • 1 can pinto beans, rinsed and drained

  • Coarse salt

  • ground pepper

  • 1 can whole peeled tomatoes, pureed

  • 1 lager beer

  • 2 tbsp. ancho chile powder or regular chili powder

  • 1 1/2 tsp. dried oregano

  • 1 tsp. ground cumin

  • 2 cloves garlic

  • 1/2 large white onion, diced small

  • 1 pound boneless, skinless turkey thighs

  • 2 tsp. vegetable oil

Method

  • 01
    In a large heavy pot, heat 1 teaspoon oil over medium-high. Add turkey and cook, stirring occasionally, until cooked through, about 8 minutes. With a slotted spoon, transfer turkey to a bowl and pour off juices from pot.
  • 02
    Add 1 teaspoon oil to pot. Add onion and cook until translucent, 4 minutes. Add garlic, cumin, oregano, and chile powder and cook until fragrant, 1 minute. Add beer and cook, scraping up browned bits with a wooden spoon, until liquid thickens, about 5 minutes.
  • 03
    Add tomatoes, turkey, beans, and 1/2 cup water. Bring to a boil. Reduce heat to medium-low, partially cover, and simmer until chili is dark and thick, 45 minutes. Season to taste with salt and pepper. Ladle 1/2 cup chili into each Tortilla Cup and serve with desired toppings.

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Turkey Chili in Tortilla Cups

Turkey Chili in Tortilla Cups! So delicious and worth to make. Serve up this lower-calorie version of turkey chili in baked corn tortilla cups for a fun presentation. Top with a dollop of low-fat Greek yogurt instead of sour cream. To store, let chili cool, then refrigerate in an airtight container, up to 1 day.
01 Information
  • Grade easy
  • Serving 8 servings
  • Prep Time 25 Mins
  • Cook Time 65 Mins
  • Total Time 90 Mins
02 Ingredients
diced white onion (optional)
thinly sliced jalapeno
Low-fat plain Greek yogurt
1 can pinto beans, rinsed and drained
Coarse salt
ground pepper
1 can whole peeled tomatoes, pureed
1 lager beer
2 tbsp. ancho chile powder or regular chili powder
1 1/2 tsp. dried oregano
1 tsp. ground cumin
2 cloves garlic
1/2 large white onion, diced small
1 pound boneless, skinless turkey thighs
2 tsp. vegetable oil
03 Method
Step 1
In a large heavy pot, heat 1 teaspoon oil over medium-high. Add turkey and cook, stirring occasionally, until cooked through, about 8 minutes. With a slotted spoon, transfer turkey to a bowl and pour off juices from pot.
Step 2
Add 1 teaspoon oil to pot. Add onion and cook until translucent, 4 minutes. Add garlic, cumin, oregano, and chile powder and cook until fragrant, 1 minute. Add beer and cook, scraping up browned bits with a wooden spoon, until liquid thickens, about 5 minutes.
Step 3
Add tomatoes, turkey, beans, and 1/2 cup water. Bring to a boil. Reduce heat to medium-low, partially cover, and simmer until chili is dark and thick, 45 minutes. Season to taste with salt and pepper. Ladle 1/2 cup chili into each Tortilla Cup and serve with desired toppings.
04 Author
Tracy Tracy
109 Recipes
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