By ,
Published December 17, 2016
<b>Chili:<br></b>2 tablespoons extra virgin olive oil<br> 4 cups diced spanish onion<br> 2 pounds ground turkey<br> 2 – 28 oz cans diced tomatoes<br> 1 – 28 oz can baked beans<br> 2 – 15 oz cans red kidney beans, rinsed<br> 1 pound bag frozen corn<br> 2 tablespoons chipotle chili powder*<br> 1 tablespoon ground cumin<br> 1 tablespoon oregano<br> ¾ teaspoon salt<br> ¼ teaspoon black pepper <b>Tortilla Chips:</b><br> 2 – 12 oz bags tortillas**<br> 2-3 tablespoons extra virgin olive oil<br> 1 garlic clove, finely chopped<br> Salt (Elizabeth Carrion)
<b>Step 1:</b> In a large skillet, heat oil in over medium-high heat while chopping onions.
<b>Step 2:</b> Sauté onions for about 10 minutes until golden. Then add ground turkey and cook for another 10 minutes, stirring and breaking up chunks until evenly browned.
<b>Step 3:</b> Once cooked, transfer turkey and onion mixture to a slow cooker.
<b>Step 4:</b> Add diced tomatoes, beans, corn and mix well.
<b>Step 5:</b> Add spices (chipotle, cumin, oregano, salt and pepper) and mix until well combined.
<b>Step 6:</b> Cover and cook on high for 4 hours or on low for 7 hours.
<b>Step 7:</b> About 30 minutes before the chili is ready, begin to prepare your tortilla chips by brushing each side with olive oil and garlic mixture. Then sprinkle one side with salt.
<b>Step 8:</b> Stack tortillas and cut into 8 wedges.
<b>Step 9:</b> Forming a single layer, spread cut pieces of tortillas on baking sheet. You will need several pans or bake in several shifts.
<b>Step 10:</b> Serve with a dollop of sour cream. Dip, scoop, douse and enjoy.
<b>Alternate options:</b> *If chipotle powder is not available, substitute with ¼ cup regular chili powder and 1 tablespoon of smoked paprika.<br> **And with so many options available, be sure to try different flavored tortillas for your chips such as 8 grain, tomato and basil, high fiber low fat, etc.
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