2 tablespoons extra virgin olive oil
4 cups diced spanish onion
2 pounds ground turkey
2 – 28 oz cans diced tomatoes
1 – 28 oz can baked beans
2 – 15 oz cans red kidney beans, rinsed
1 pound bag frozen corn
2 tablespoons chipotle chili powder*
1 tablespoon ground cumin
1 tablespoon oregano
¾ teaspoon salt
¼ teaspoon black pepper
2 – 12 oz bags tortillas**
2-3 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
In a large skillet, heat oil in over medium-high heat while chopping onions.
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.
Once cooked, transfer turkey and onion mixture to a slow cooker.
Add diced tomatoes, beans, corn and mix well.
Add spices (chipotle, cumin, oregano, salt and pepper) and mix until well combined.
Cover and cook on high for 4 hours or on low for 7 hours.
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.
Stack tortillas and cut into 8 wedges.
Forming a single layer, spread cut pieces of tortillas on baking sheet. You will need several pans or bake in several shifts.
Serve with a dollop of sour cream. Dip, scoop, douse and enjoy.
*If chipotle powder is not available, substitute with ¼ cup regular chili powder and 1 tablespoon of smoked paprika.
**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.
Winter weather and Super Bowl scream, “Comfort Food!” In this recipe, we used turkey, which is quite nutritious and generally low in fat. The chipotle chili powder gives it a smoky, spicy yet mouth-watering flavor. As a side, we made our own chips and experimented with a whole wheat spinach and herb tortilla. This is another must-have for your Super Bowl party. Makes 18 servings. Approximately 1 cup per person.