Low Fat Black Bean Turkey Chili Bowls

Low Fat Black Bean Turkey Chili Bowls – Crispy baked whole wheat tortilla bowls filled with flavorful corn, black bean and turkey chili, tomatoes & avocado.

Low Fat Black Bean Turkey Chili Bowls

We have been focusing on healthier eating in January and this colorful and delicious turkey chili meal fits that bill very well without compromising on flavor in the least. The crispy bowls are simply baked and not fried; we have used whole grain and flax tortillas here to add even more tasty nutrition but you can use your own favorite kind, any tortilla will work. We also used extra lean ground turkey in this recipe to keep the fat content to a minimum. I particularly love topping this chilli with big chunks of avocado adding a creamy element that plays so well with the crispy tortilla and meaty chili.

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Low Fat Black Bean Turkey Chili Bowls

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Low Fat Black Bean Turkey Chili Bowls - Crispy baked whole wheat tortilla bowls filled with flavorful corn, black bean and turkey chili, tomatoes & avocado

Course: Dinner

Cuisine: Mexican Inspired

Servings: 4 -6

Author: Barry C. Parsons

Ingredients

For the Chili

• 1 medium red onion diced
• 3 cloves chopped garlic
• 3 tbsp olive oil
• 1 1/2 pounds extra lean ground turkey
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 1/2 cups cooked or canned black beans
• 1 red pepper diced small
• 1 1/2 cups plain tomato sauce
• 2 tbsp brown sugar
• 1 tsp crushed chili paste optional(or 3 tbsp hot sauce)
• 3 tbsp chili powder
• 1/2 tsp ground cumin
• 1 tbsp smoked paprika
• 3/4 cup frozen corn
• 1 cup low fat shredded monterey jack cheese
• diced tomatoes
• diced avocado

For the Taco Bowls

• 4 - 6 whole wheat 7 inch tortillas
• a few teaspoons olive oil

Instructions

For the Chili

1. In a medium sized pot on medium heat saute the red onion and garlic in the olive oil.
2. Cook until onions are softened and then add the ground turkey, salt and pepper.
3. Cook until the turkey browns nicely then add the black beans, red pepper, tomato sauce, brown sugar, chili paste, chili powder, cumin, and smoked paprika.
4. Simmer very slowly for about 1/2 hour, In the last 10 minutes of cooking time add the corn.
5. Serve in crispy taco bowls topped with low fat shredded monterey jack cheese and fresh diced tomatoes and avocado.

To prepare the taco bowls

1. Very lightly brush or spray both sides of the tortillas with olive oil and fit into small cereal sized bowls. Small stainless steel mixing bowls work very well.
2. Bake at 300 Degrees F for about 15 - 20 minutes until crisp.