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
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4-6
AuthorBarry C. Parsons
Ingredients
For the Chili
1medium red onion diced
3cloveschopped garlic
3tbspolive oil
1 1/2poundsextra lean ground turkey
1/2tspsalt
1/2tspblack pepper
2 1/2cupscooked or canned black beans
1red pepper diced small
1 1/2cupsplain tomato sauce
2tbspbrown sugar
1tspcrushed chili pasteoptional(or 3 tbsp hot sauce)
3tbspchili powder
1/2tspground cumin
1tbspsmoked paprika
3/4cupfrozen corn
1cuplow fat shredded monterey jack cheese
diced tomatoes
diced avocado
For the Taco Bowls
4 - 6whole wheat 7 inch tortillas
a few teaspoons olive oil
Instructions
For the Chili
In a medium sized pot on medium heat saute the red onion and garlic in the olive oil.
Cook until onions are softened and then add the ground turkey, salt and pepper.
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.
Simmer very slowly for about 1/2 hour, In the last 10 minutes of cooking time add the corn.
Serve in crispy taco bowls topped with low fat shredded monterey jack cheese and fresh diced tomatoes and avocado.
To prepare the taco bowls
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.
Bake at 300 Degrees F for about 15 - 20 minutes until crisp.