Turkey Black Olive Chili In Tortilla Cups Food

TURKEY CHILI IN TORTILLA CUPS

Steps:

• 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 chile 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.

TURKEY TORTILLA PIE

Steps:

• In a deep flameproof casserole dish, cook the onions in the oil for 8 mins until soft. Add the cumin and cook for 1 min more. Stir in the mince and add a bit more oil, if needed. Turn up the heat and cook for 4-6 mins, stirring occasionally, until the mince is browned.
• Stir in the chipotle paste, tomatoes and half a can of water, and simmer for 5 mins. Mix in the beans and sweetcorn, and cook for a few mins more until thick, piping hot and the mince is cooked.
• Heat the grill. Take the pan off the heat and put the tortilla triangles randomly on top. Scatter over the cheese and grill for a few mins until the topping is crisp, taking care that it doesn't burn. Sprinkle with the spring onions and serve.

SUMMER TURKEY AND BLACK BEAN CHILI

Steps:

• In a 4 quart pot over medium heat, heat 1 teaspoon olive oil. Add onion and cook 3 minutes. Add garlic and cook 2 minutes more or until onions are soft. Transfer cooked onion/garlic mixture to a plate and set aside. Return pot to stove.
• In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
• Return onion/garlic mixture to the pot. Add green chilies, black beans, cumin, chili powder, cayenne pepper, salt and pepper. Stir to combine well. Add chicken broth.
• Bring to a boil. Reduce heat and simmer slowly for 20 to 25 minutes. Alternatively, it could be simmered on low in a crock pot for 6 hours.

TEX MEX TURKEY CHILI

Steps:

• Heat skillet to medium-high heat and spray with non-stick cooking spray.
• Brown ground turkey, stir occasionally to ensure it cooks evenly.
• Remove from skillet, putting directly in to Crockpot.
• Open and drain cans of corn and black beans.
• Open Rotel cans, keep juice in can.
• Put canned ingredients in Crockpot with browned turkey and mix well.
• In mixing bowl, combine 1 cup water with pre-packaged chili mix. Mix with whisk until well blended and add to Crockpot.
• Cook on low in Crockpot for 2 hours and then serve.
• Serve in a bowl alongside tortilla scoops or over steamed white or brown rice and enjoy!

TURKEY, BEAN AND QUINOA CHILI WITH CRISPY TORTILLA STRIPS

Steps:

• Preheat the oven to 450 degrees F. Bring a medium saucepan filled two-thirds full of water to a boil. Stir in the quinoa and a small handful of salt. Adjust the heat and simmer 10 minutes. Drain and return the quinoa to the saucepan.
• Meanwhile, in a large saucepan, heat 1/4 cup of the oil until shimmering. Add the turkey and a generous pinch each of salt and pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the turkey is almost cooked through and starts to brown, 5 to 7 minutes. Add the onion, bell pepper, minced jalapeño, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes; reduce the heat if the ingredients brown too quickly.
• Meanwhile, toss the tortilla strips with the remaining 1 1/2 tablespoons oil on a large rimmed baking sheet. Spread the strips in an even layer and bake until browned and crisp, about 8 minutes. Sprinkle with salt and let cool.
• Add the chili powder and cumin to the saucepan with the turkey and continue to cook, stirring, until fragrant, about 1 minute. Add the tomatoes and broth and bring to a simmer, scraping up any brown bits from the bottom of the pan. Add the chickpeas and cooked quinoa and simmer until thickened slightly, 3 to 5 minutes. Taste the chili and season with salt and pepper.
• Ladle the chili into bowls and top with the crispy tortilla strips, sliced jalapeño, Parmesan and cilantro.