This "one-pot" protein-filled dinner swaps out traditional beef for leaner white meat turkey. Most of the ingredients come straight from your pantry, so if you like this dish, keep the canned ingredients in your cupboard. You cook everything together in a large skillet, minimizing prep and cleanup time.
When you bake your own tortilla chips, you turn down the fat and salt and amp up the flavor. Ditch the store-bought bag for a warm basket of freshly baked chili dippers.
Ingredients for Chili
*1 bag brown boil-in-bag or 90-second microwavable brown rice
*1 tablespoon vegetable oil
*1 cup chopped onion
*3/4 cup chopped green bell pepper (less than 1 pepper)
*1/2 pound ground white meat turkey breast
*1 tablespoon chili powder
*1 teaspoon Worcestershire sauce
*1/2 teaspoon ground cumin
*1/2 teaspoon dried oregano
*1/4 teaspoon salt
*1/4 teaspoon black pepper
*1 15-ounce can kidney beans, rinsed and drained
*1 14.5-ounce can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained (see *Note)
1 5.5-ounce can tomato juice
1/4 cup preshredded reduced-fat cheddar cheese
optional: top with light sour cream and chopped fresh chives
*Note: to cut the spicy-factor, mix half a can of stewed tomatoes with half a can of Mexican-style stewed tomatoes
1. Cook rice (see package directions) without adding salt and fat
2. Heat oil in a large nonstick skillet over medium-high heat. Add ground turkey first, letting it start to brown and crumble a bit. Then add green pepper and onion. Cook until the turkey is cooked through (cut into a piece - when it's cooked, it will be white not pink). This may take up to 10 minutes, but keep your eye on it.
3. Stir in chili powder and next 8 ingredients to tomato juice. Bring to a boil. Cover, reduce heat, and simmer 10 minutes.
4. Serve over rice. Add sour cream (optional), cheese, and chives (optional).
Ingredients for Tortilla Chips:
*1 package of corn tortillas
*salt or your whatever spice you want the chips to taste like
1. Preheat oven to 350 F.
2. Spray tortillas with nonstick oil on both sides.
3. Cut tortillas into quarters and place on baking sheet
4. Top with whatever you'd like! I used a thyme-fennel salt on some of them, and cumin or regular sea salt on others. Other flavors you could try are chili powder, garlic salt, or paprika.
5. Bake until brown and crispy, 12-15 minutes.
Serve up your chili with water, an ice cold beer, or a tall glass of milk (for kids --and adults who like drinking milk!).
Nutrition Facts (courtesy of Cooking Light): CALORIES 380 (26% from fat); FAT 10.5g (sat 2.8g, mono 2.6g, poly 3.3g), PROTEIN 21.4g; CARB 51g; FIBER 11.2g; CHOL 50mg; IRON 4mg; SODIUM 739mg; CALC 125mg. (based on eating 1/4 of the chili with 1/4-cup of reduced-fat cheddar cheese)