Recipes Ingredients Meat & Poultry Turkey Recipes Turkey Chili in Tortilla Cups 3.3 (12) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 24, 2020 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 30 mins Servings: 8 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. Ingredients 2 teaspoons vegetable oil 1 pound boneless, skinless turkey thighs, cut into ½-inch pieces ½ large white onion, diced small 2 garlic cloves, diced small 1 teaspoon ground cumin 1 ½ 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 ½ 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 Directions 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. Cook's Notes To store, let chili cool, then refrigerate in an airtight container, up to 1 day. Print