- Prep Time: 30m
- Cook Time: 1h
- Total Time: 2h
- Serves: 4 servings
- Category: Mains
Ingredients
Chili
- 2 tablespoons Olive oil
- 1 pound Ground Turkey
- Kosher Salt and Black pepper
- 2 tablespoons Oregano
- 3 tablespoons Chili Powder
- 1 tablespoon Cumin
- 3 Garlic Cloves, Minced
- 1 medium Yellow onion, Diced
- 1 can Black Beans
- 1 can Tomato Diced
- 1 can Tomato Sauce
Tortillas
- 4 Whole Wheat Corn Tortillas
- Cooking spray
- 1 tablespoon Cumin
Salsa
- 2 Avocado, diced
- ½ Red Onion, diced
- 1 Tomato, diced
- 1 Hothouse English Cucumber, diced
- ¼ bunch Cilantro, minced
- Juice of 2 limes
- Kosher Salt and Black pepper
- 4 ounces Sharp Cheddar, shredded
Instructions
Chili
- Sauté onion and garlic in olive oil until soft. Add turkey and sauté until browned. Add spices, black beans, tomato sauce and diced tomato. Combine and reduce to low medium heat. Simmer for at least 1 hour.
Tortillas
- Cut round tortillas into triangles and place on a baking sheet. Spray with cooking oil spray and sprinkle cumin on top. Bake in oven at 350 degrees for about 10 minutes or until crispy. Set aside.
Salsa
- Mix ingredients together and set aside.
- Scoop chili in a soup bowl. Top with sharp shredded cheddar, salsa and serve with chips
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