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.
Provided by Martha Stewart
Categories Turkey Recipes
Time 1h30m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 171 g, Fat 4 g, Fiber 5 g, Protein 16 g
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