Southwest Chili con Carne with Homemade Tortilla Chips

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 45 minutes
by amandaluckeycoffey

Ingredients

1 Tablespoon of grapeseed oil

1 medium yellow onion cut into small dice

1 Red bell pepper cut into small dice

1 pound ground turkey cooked

2 cans red kidney beans no salt added, with liquid

1 can diced tomatoes no salt added

2 cups low sodium chicken broth

1 cup frozen organic corn

1/2 teaspoon cumin

1 teaspoon ground oregano

2 Tablespoons mild chili powder

1/2 bunch Cilantro roughly chopped – save some for garnish

1 pinch Cayenne pepper to taste

1 teaspoon kosher salt

1/4 teaspoon Black pepper

1 teaspoon white wine vinegar or apple cider vinegar

Chopped cilantro

1/4 cup Greek yogurt

4-6 corn tortilla (for chips)

1 tablespoon olive oil

kosher salt to taste


Directions

For Southwest chili con carne: 1. Heat a large soup pot over medium heat. Add in oil and then the onions and red bell pepper. Sweat for 1 -2 minutes until the onions have softened and become translucent. 2. Add ground turkey, beans, diced tomatoes, broth, corn, cumin, oregano, chili powder, cilantro, cayenne pepper, salt & pepper, and vinegar. Stir to combine and simmer for 15-20 minutes. 3. Garnish with chopped cilantro and Greek yogurt and serve warm. For homemade tortilla chips: 1. Preheat oven to 350 degrees. 2. Lay out tortillas. Brush both sides with olive oil and sprinkle with salt. 3. Stack tortillas and cut into 6 wedges, yielding 24 pieces. 4. Spread pieces out onto lightly greased baking sheet. Bake for 15-20 minutes, turn after 10 minutes. Check frequently, careful not to burn. 5. Remove from oven and adjust salt if necessary.

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