Turkey Chili in Tortilla Cups
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.
- Total Time:
- Servings: 8
Source: Everyday Food, January/February 2011
- 2 teaspoons vegetable oil
- 1 pound boneless, skinless turkey thighs, cut into 1/2-inch pieces
- 1/2 large white onion, diced small
- 2 garlic cloves, diced small
- 1 teaspoon ground cumin
- 1 1/2 teaspoons dried oregano
- 2 tablespoons ancho chile powder or regular chili powder
- 1 bottle (12 ounces) amber lager beer, such as Dos Equis Amber, or 1 1/2 cups low-sodium chicken broth
- 1 can (28 ounces) whole peeled tomatoes, pureed
- 1 can (15.5 ounces) pinto beans, rinsed and drained
- Coarse salt and ground pepper
- Tortilla Cups
- Low-fat plain Greek yogurt, thinly sliced jalapeno, and diced white onion (optional), for serving
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.
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.
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.