Saturday Night Dinner- Loaded Nachos with Turkey Chili Topping

Chili Ingredients:

1 package of ground turkey meat (usually a little over a pound)
1 medium onion, chopped
2 15.5 oz cans of bean, drained (red kidney, canellini, black beans, chick peas will all work)
1 15 oz can diced tomatoes with juices
1 cup chicken broth, reserve 1/4 cup
1 tsp jarred minced garlic or 2 cloves, minced
1 TBSP olive oil
1 packet of chili seasoning mix
1 TBSP flour
1 tsp salt
1/2 tsp sugar
1/2 tsp cumin

Heat olive oil in a large pot over medium heat. Add onions and cook for 2 minutes. Add garlic and cook 1 minute longer. Add in the ground turkey meat and cook until browned, 7-8 minutes.

Add canned tomatoes, chili seasoning packet,
salt, sugar and cumin and stir to combine.

Pour in 3/4 cup of chicken broth. In a seperate bowl take reserved 1/4 cup of broth and flour and whisk together. Pour this mixture into the chili to thicken.

Add your beans (I switched from red kidney to cannellini)
Cover and simmer for 20-30 minutes.


Nachos Ingredients: (this will make two batches)

1 family size bag of your favorite nacho chips
shredded iceburg lettuce (about 1/4 head)
two large roma tomatoes, diced
1 small red bell pepper
1 bundle of green onions, chopped
1 8 oz bag shredded cheese

Preheat oven to 400 degrees. Per batch: spread half the nacho chips evenly onto a foil lined baking sheet. Top with half the turkey chili, tomatoes, red pepper and cheese.
Bake 6-8 minutes or until cheese is melted and bubbly.
Remove from oven and garnish with lettuce and green onion before serving.

Optional side toppings: sour cream, guacamole and salsa

Kid tested

And approved!