Wednesday, February 17, 2010
Turkey and Two-Bean Chili Nachos
Vancouver 2010!!! The winter Olympics have started here in Canada. We can't turn on the TV without seeing a commercial highlighting an Olympic athlete or a product advertisement referencing the Olympics. I am all for another excuse to eat. So to join in, we are going to catch a few events while noshing on my delicious nachos.
My husband and I are huge fans of homemade nachos. This is my recipe for chili nachos - forks are required. This chili is full on flavor and gets tastier the next day. Make a pot in advance if you have guests coming over to watch the Olympic games.
1 pound lean ground turkey
1 large red bell pepper, chopped
1 large yellow onion, finely chopped
4 garlic cloves, finely chopped
2 chipotle peppers in adobo, finely chopped
1 tablespoon tomato paste
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
Sea salt and black pepper, to taste
1 (19 ounces) can kidney beans, drained and rinsed
1 (19 ounces) can pinto beans, drained and rinsed
1 (28 ounces) can no salt added diced tomatoes
Tortilla chips, to serve
Tex-Mex grated cheese blend, to serve
In a large pot, use a spatula to break apart turkey and brown over medium heat (about 5 minutes). Add the chopped bell pepper, onion, garlic and chipotles. Stir to combine. Cook the mixture for 5 minutes while measuring in the paste and seasoning. Add the beans and the can of tomatoes; cover and cook for 10 additional minutes.
To plate: Serve over tortilla chips and garnish with cheese.
Serves 8-10 on small plates.
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