Turkey-Chili Nachos
This healthier version of chili nachos packs a good dose of fibre and plenty of calcium.
Best Health magazine, October 2014; Image by Jodi Pudge
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 375 g lean ground turkey
- 1/2 yellow sweet pepper diced
- 1 clove garlic minced
- 2 tsp chili powder
- 1 green onion thinly sliced
- 1 cup canned black beans rinsed and drained
- 1/4 cup fresh cilantro
- 1/2 cup part-skim cheddar cheese shredded
- 1 onion diced
- 1 1/2 cups jarred tomato purée
- 6 cups baked tortilla chips Tip: You can substitute split pita bread
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large skillet over medium heat, cook turkey, onion, garlic and chili powder, breaking up turkey with spoon, until turkey is no longer pink, 8 to 10 minutes. Stir in tomato purée, beans, yellow pepper, and salt and pepper if desired. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until thickened, 6 to 8 minutes.
- Line a 13- x 9-inch (3 L) metal baking dish with foil; lightly oil foil. Layer tortilla chips and chili in pan; top with cheese. Watching carefully, broil about 8 inches from heat, until cheese is bubbly and chips are lightly toasted (about 1 minute). Top with green onion and cilantro. Serve with lime wedges for squeezing and low-fat sour cream for dipping, if desired.
Recipe Notes
Per serving: 460 calories, 14 g protein, 11 g fat (2 g saturated fat), 63 g carbohydrates, 9 g fibre, 64 mg cholesterol, 395 mg sodium
