Turkey Chili in Tortilla Cups

Prep Time:
25 mins
Total Time:
1 hrs 30 mins

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.


  • 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


  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.

  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.

  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.

Cook's Notes

To store, let chili cool, then refrigerate in an airtight container, up to 1 day.

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