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.

Related Tags

Turkey Recipes

Dinner Recipes

Healthy Recipes

Ground Turkey Recipes

Easy Dinner Recipes

Chili Recipes

Turkey Chili in Tortilla Cups

4.5

( By Tracy )

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