Recipes Ingredients Meat & Poultry Turkey Recipes Turkey Chili in Tortilla Cups 3.3 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 24, 2020 Print Rate It 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. Rate it Print