This week my husband is away on vacation with his dad and brother, so I have made a list of all the things I want to cook this week that he doesn’t usually like to eat.
First on the list: Chili.
I won’t even comment on the fact that my husband doesn’t like chili….a little part of me dies inside saying that… so being that yesterday was Sunday, and I love watching football, I figured Chili was the perfect dish to make.
To keep it a tad healthier, I used ground Turkey instead of Ground Beef – however you can find another version of my Ground Beef Chili here.
I topped my chili with a Cilantro Lime Yogurt instead of my usual Sour Cream, just to change it up!
In addition, I had some small flour tortillas lying around, so I quickly pan-fried them up so they got all puffy and crispy and I ate those with the chili (so yummy!)
For the tortillas: I used 6” Flour Tortillas – I heated up a medium sized skillet with about ¼” of canola oil. Once the oil was hot, I tossed in the tortilla, and it will immediately start to puff up. Once the bottom side gets golden brown (about 30 seconds), use tongs to flip it over and brown the other side (another 20 seconds). Remove from the oil and let drain on a paper towel lined plate.
I topped my chili with some shredded Cheddar Cheese and Diced Tomato – along with some shredded lettuce (I always love having some element of crunch!)
Turkey and Black Bean Chili
Simple Turkey and Black Bean Chili perfect for fall!
Cilantro Lime Yogurt
A great combination of bright flavors to top chili, tacos, or use as a salad dressing