MY Most Requested Recipe

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 pound Ground Turkey (lean (93% lean))
• 1 can Dark Red Kidney Beans (15‑oz, rinsed and drained)
• 1 can Garbanzo Beans (or Black Beans) (15‑oz, rinsed and drained)
• 1 can Corn Kernels (15‑oz, drained)
• 1 can Tomato Sauce (15‑oz, use two small cans if large unavailable)
• 2 cups Water (use the liquid from the cans to capture flavor)
• 1 ounce Chili Seasoning Packet (store‑bought 1‑oz packet, base flavor)
• 1 teaspoon Garlic Powder (adjust to taste)
• 1 teaspoon Onion Powder (adjust to taste)
• 1 teaspoon Paprika (adjust to taste)
• 1 teaspoon Cumin (adjust to taste)
• 1 teaspoon Black Pepper (freshly ground if possible)
• 1 teaspoon Salt (adjust to taste)
• 1/4 teaspoon Cayenne Pepper (optional for heat)
• 1 cup Sour Cream (full‑fat for best texture)
• 1/2 cup Taco Sauce (use the remainder of a bottle)
• 8 pieces Flat Taco Shells (flat, sturdy shells that hold toppings well)
• 1 cup Shredded Cheddar Cheese (or any meltable cheese)

Instructions

1. Brown the Turkey

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add 1 lb ground turkey, breaking it up with a spoon, and cook until no longer pink, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

2. Add Beans, Corn, and Tomato Base

   Stir in the rinsed and drained dark red beans, garbanzo (or black) beans, drained corn, 1 can tomato sauce, and 2 cups water (using the liquid from the cans). Mix well.

   Time: PT2M

   Temperature: medium heat

3. Season the Chili

   Add the 1‑oz chili seasoning packet, garlic powder, onion powder, paprika, cumin, black pepper, salt, and optional cayenne pepper. Stir to combine.

   Time: PT1M

   Temperature: medium heat

4. Simmer

   Cover the skillet with a lid and let the chili simmer on low for 10 minutes, stirring once halfway through.

   Time: PT10M

   Temperature: low simmer

5. Prepare Creamy Taco Sauce

   In a mixing bowl, combine 1 cup sour cream with 1/2 cup taco sauce. Stir until smooth.

   Time: PT2M

6. Warm Taco Shells

   Place the flat taco shells on a microwave‑safe plate and microwave for 30 seconds to soften them.

   Time: PT30S

   Temperature: high (microwave)

7. Assemble the Tacos

   Spread a spoonful of the sour‑cream‑taco‑sauce mixture into the bottom of each taco shell, add a generous scoop of turkey chili, and top with shredded cheese.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

7 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Ground Turkey: ground chicken, lean ground beef
• Instead of Dark Red Kidney Beans: any canned kidney beans, pinto beans
• Instead of Garbanzo Beans (or Black Beans): black beans, cannellini beans
• Instead of Corn Kernels: frozen corn, fresh corn
• Instead of Tomato Sauce: crushed tomatoes, marinara sauce
• Instead of Chili Seasoning Packet: homemade chili spice blend
• Instead of Garlic Powder: fresh minced garlic
• Instead of Onion Powder: finely minced onion
• Instead of Paprika: smoked paprika
• Instead of Cumin: ground coriander
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt, kosher salt
• Instead of Cayenne Pepper: hot sauce
• Instead of Sour Cream: Greek yogurt, creme fraiche
• Instead of Taco Sauce: salsa
• Instead of Flat Taco Shells: soft corn tortillas, hard taco shells
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend

Equipment Needed

• Large Skillet or Saucepan
• Wooden Spoon or Spatula
• Can Opener
• Measuring Spoons
• Measuring Cups
• Microwave (optional)
• Mixing Bowl
• Colander or Sieve

Critical Steps — Do Not Skip

• Brown the turkey until fully cooked
• Season the chili with the full spice blend
• Simmer the chili for at least 10 minutes
• Mix sour cream with taco sauce until smooth
• Warm taco shells to prevent cracking
• Assemble tacos just before serving

Chef Tips from the Video

• Use dark red kidney beans for a richer color and flavor
• Flat taco shells hold toppings better than curved ones
• Garnish with fresh cilantro, lime wedges, or sliced jalapeños for extra brightness

Troubleshooting

Storage

Refrigerator: Store leftover chili in an airtight container for up to 4 days.

Freezer: Freeze chili in freezer‑safe bags for up to 3 months; thaw before reheating.

Room temperature: Unassembled taco shells keep at room temperature in a sealed bag for 5 days.

Make-Ahead Tips

• The turkey chili can be prepared up to 2 days ahead and refrigerated; reheat gently on the stove or microwave
• The sour‑cream‑taco‑sauce mixture can be made 1 day ahead and stored in the fridge
• Taco shells are best warmed just before serving to retain crispness

Frequently Asked Questions