Something to warm you up on a cold day, and a great game-day snack!
Author: One Moore Bite
Ingredients
For the Chili
1 lb ground turkey
15 oz can cannellini beans
1 medium onion
4 garlic cloves
1 tablespoon ground cumin
1 teaspoon ground fennel
2 teaspoons dried oregano
1 teaspoon chili powder
¼ teaspoon ground nutmeg
½ teaspoon crushed red pepper
1 bay leaf
1½ teaspoons all-purpose flour
1 chicken bouillon packet
2 cups low sodium chicken stock
2 cups diced bell peppers
2 cups fresh baby spinach
¼ cup sundried tomatoes
2-3 tablespoons olive oil
Salt
Pepper
For the Tortilla Bowls
4 flour tortillas
All-natural canola oil cooking spray
Instructions
For the chili
Drain and rinse the cannellini beans. Dice the onion and bell peppers (use any color combo of peppers you like- we used 1 whole red pepper and half of each of a yellow and orange pepper), and mince the garlic.
When the meat is fully cooked, mix in the flour and cook another 1-2 minutes. This will help thicken the chili as the flour absorbs the moisture from the turkey mixture.
Add the beans, bell peppers, sundried tomatoes, and spinach. Dissolve the chicken bouillon packet in the chicken stock, and add the stock mixture to the pot. Drop in your bay leaf. Stir everything together, being sure to scrape up any bits of flavor cooked onto the bottom of the pan.
Let the chili simmer, covered, over medium-low heat for one hour, until the flavors have combined and the beans have absorbed all the flavorful spices.
For the tortilla bowls
Spray both sides of each tortilla with cooking spray, and wedge them between the bottom side of 4 muffin cups. Bake for 8-10 minutes at 375 degrees F until golden brown and crispy.