Active Time
N/A
Total Time
1 HR 30 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

In a saucepan, heat the oil. Add the turkey, season with salt and pepper and cook over moderate heat, breaking up the meat, until white throughout, 4 minutes. Add the garlic, onion, chile powders and the cumin and cook, stirring, until fragrant, 5 minutes. Stir in the tomatoes, tomato sauce and 1 cup of water; bring to a simmer. Cook over low heat, stirring occasionally, until thickened, 45 minutes. Add the beans and simmer for 15 minutes.

Step 2    

Meanwhile, light a grill or heat a grill pan. Grill the tortillas over moderate heat until soft, 30 seconds per side; wrap in a towel.

Step 3    

Season the chili with salt and pepper and serve with the grilled tortillas.

Make Ahead

The chili can be refrigerated for up to 3 days. Reheat gently.

Notes

One Serving 460 cal, 46 gm carb, 16 gm fat, 3.1 gm sat fat, 36 gm protein, 12 gm fiber.

Serve With

Low-fat sour cream.

Suggested Pairing

Juicy, not-too-tannic Montepulciano is a good fit for tomatoey dishes.

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