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Yield: 6


    1 Tablespoon oil
    1 Medium onion, chopped
    1 Clove garlic, minced
    1 Teaspoon dried oregano
    1/2 Teaspoon chili powder
    1/2 Teaspoon cumin
    As needed salt and pepper
    1 Cup cooked black beans
    1 Can (7½-Ounces) tomato sauce
    1 Package (320 grams) white corn tortilla chips
    1/2 red bell pepper, seeded and diced
    1/2 green bell pepper, seeded and diced
    1 Large jalapeno, seeded and minced
    1/2 Cup black olives
    2 Cups Monterey Jack cheese, shredded
    As needed sour cream
    As needed guacamole


1) In a large skillet over medium-high heat, heat oil. Stir in turkey, breaking up with spoon; cook until no longer pink.

2) Stir in onion, garlic, oregano, chili powder and cumin. Saute until onions are soften. Season with salt and pepper.

3) Stir in beans and tomato sauce, simmer until heated through.

4) Place tortillas on large baking sheet, spoon turkey chili over top. Sprinkle with peppers and olives. Sprinkle with cheese.

5) Bake at 425 degrees F. about 5 minutes or until cheese melts. Serve with sour cream and guacamole.

Recipe by The National Turkey Federation

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