| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
4 servings
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Ingredients
For the Chili
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 red bell pepper chopped
- 1 pound Ground turkey
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon Salt plus more to taste
- 28 ounces canned diced tomatoes
- 1 1/4 cups vegetable broth
- 30 ounces canned red kidney beans rinsed and drained
- 15 ounces canned corn rinsed and drained
- 1 bunch fresh cilantro chopped for garnish
For the Seasoned Tortilla Strips
- 8 corn tortillas cut into strips
- 2 tablespoons vegetable oil divided
- 1 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Salt
- 1/4 teaspoon black pepper
Ingredients
For the Chili
For the Seasoned Tortilla Strips
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Instructions
For the Chilli
- Place oil in a large pot and place over medium high heat. Add in onion, garlic, and red pepper and sauté for 5-7 minutes, stirring frequently.
- Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, and salt; stir for about 20 seconds.
- Next add in tomatoes, broth, kidney beans, and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Top with cilantro and tortilla strips!
For the Tortilla Strips
- Cut the tortilla into ½ inch strips. In a bowl, add the strips, half the oil, and seasonings. Toss to coat tortilla strips evenly.
- Heat the remaining oil in a large pan over medium heat. Once hot, add the tortilla strips to the pan in a flat, even layer. Cook for about 30 seconds to 1 minute, or until lightly browned. Remove tortilla strips with a slotted spoon and place on a paper towel lined baking sheet.
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