• 12 Ratings

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.



Ingredient Checklist


Instructions Checklist
  • 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.


12 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0