Low Fat Turkey Blackbean and Corn Chili Taco Bowls

Low Fat Turkey Blackbean and Corn Chili Taco Bowls

We have been focusing on healthier eating in January and this colorful and delicious 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.

Serves 4 -6

In a medium sized pot on medium heat saute:|

• 1 medium red onion diced
• 3 cloves chopped garlic
• 3 tbsp olive oil

Cook until onions are softened and then add:

• 1 1/2 pounds extra lean ground turkey
• 1/2 tsp salt
• 1/2 tsp black pepper

Cook until the turkey browns nicely then add:

• 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 (or 3 tbsp hot sauce) 
• 3 tbsp chili powder
• 1/2 tsp ground cumin
• 1 tbsp smoked paprika

Simmer slowly for about 1/2 hour, In the last 10 minutes of cooking time add:

• 3/4 cup frozen corn

Serve in crispy taco bowls. Top with:

shredded monterey jack cheese

diced tomatoes
diced avocado

Taco Bowls

• 4 - 6 whole wheat 7 inch tortillas
• olive oil

Very lightly brush or spray both sides of the tortillas with olive oil and fit into small cereal sized bowls. Bake at 300 Degrees F for about 15 20 minutes until crisp.