Turkey Chili in Tortilla Cups

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Turkey Chili in Tortilla Cups


  • 2 teaspoons vegetable oil
  • 1/2 large white onion, diced small
  • 1 teaspoon ground cumin
  • 2 tablespoons ancho chili powder or regular chili powder
  • 1 can (28 ounces) whole peeled tomatoes, pureed
  • Coarse salt and ground pepper
  • Low-fat plain Greek yogurt, thinly sliced jalapeno, and diced white onion (optional), for serving
  • 1 pound boneless, skinless turkey thighs, cut into 1/2-inch pieces
  • 2 garlic cloves, diced small
  • 1 1/2 teaspoons dried oregano
  • 1 bottle (12 ounces) amber lager beer, such as Dos Equis Amber, or 1 1/2 cups low-sodium chicken broth
  • 1 can (15.5 ounces) pinto beans, rinsed and drained


  • In a large heavy pot, heat 1 teaspoon oil over medium-high.
  • Add turkey and cook, stirring occasionally, until cooked through, about 8 minutes.
  • With a slotted spoon, transfer turkey to a bowl and pour off juices from pot.
  • Add 1 teaspoon oil to pot. Add onion and cook until translucent, 4 minutes.
  • Add garlic, cumin, oregano, and chili powder and cook until fragrant, 1 minute.
  • Add beer and cook, scraping up browned bits with a wooden spoon, until liquid thickens, about 5 minutes.
  • Add tomatoes, turkey, beans, and 1/2 cup water.
  • Bring to a boil.
  • Reduce heat to medium-low, partially cover, and simmer until chili is dark and thick, 45 minutes.
  • Season to taste with salt and pepper.
  • Ladle 1/2 cup chili into each Tortilla Cup and serve with desired toppings.

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