Ingredients
The following ingredients have 18 Servings
- 1 lb uncooked 99% fat free ground turkey breast
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 1 cup drained and rinsed canned kidney beans
- 15 oz can petite diced tomatoes
- ½ cup canned tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground cayenne pepper
- 18 (6 inch) tortillas (I use Mission Extra Thin Yellow Corn Tortillas)
- 4.5 oz 50% reduced fat sharp cheddar cheese (shredded (I used Cabot))
- Optional: Feel free to add additional toppings you like on your chili or tacos such as a dollop of Greek yogurt or sour cream shredded lettuce, tomatoes, onion, etc.
Instruction
- Mist a large saute pan with cooking spray and bring to medium heat. Add the ground turkey and use a wooden spoon to break it up into small pieces as it cooks. When the turkey is breaking up and almost browned, add the onions and garlic and stir together. Continue to cook another few minutes until the turkey is browned and onions are softened.
- Add the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and cayenne to the turkey mixture and stir together until well combined. Reduce the heat to low and simmer, uncovered, for 10-15 minutes to thicken and allow the flavors to combine.
- *Warm your tortillas in small batches between two damp paper towels for 20-30 seconds in the microwave to make them softer and more pliable. Lay out the tortillas and fill each with a ¼ cup of chili. Sprinkle ¼ ounce of shredded cheese over the chili on each taco and serve.
- *If not serving all 18 tacos at once you can just store the unused chili, cheese, and tortillas separately and build the tacos as needed. The chili can be frozen.
