TURKEY CHILI NACHOS - created by Chef Art Smith

TURKEY CHILI NACHOS - created by Chef Art Smith
TURKEY CHILI NACHOS - created by Chef Art Smith

Yield Portion Size

12 portions (1/2 cup fries with 1/2 cup chili)
1 lb
Ground turkey meat
1 tbsp
Olive oil
1
Onion, finely chopped
1
Bell pepper, finely chopped
2 medium ribs
Celery, chopped
2 cloves
Garlic, minced
3 tbsp
Chili powder
1 tbsp
Cumin
1 tsp
Cayenne powder
1-1/2 cups
Chicken broth
6 cups
Frozen crinkle cut french fried potatoes
Wesson® Canola Fry Oil
1 tsp
Salt
Ground black pepper, to taste
1 cup
Cheddar cheese, shredded
1 cup
Queso fresco, crumbled
1/2 cup
Green onions, finely chopped
1/2 cup
Cilantro, finely chopped
1 cup
View Nutrition Information

Directions

  1. Step 1

    In a Dutch oven: brown ground turkey with 1 tablespoon olive oil.

  2. Step 2

    Add onions, bell peppers, celery and garlic and cook till vegetables are soft. Add chili powder, cumin, cayenne and cook spices with ground turkey and vegetables.

  3. Step 3

    Add Angela Mia® Fire Roasted Diced Tomatoes and chicken broth to ground turkey mixture. Simmer for 30 minutes.

  4. Step 4

    Fry or bake Lamb Weston Yukon Gold Crinkled Cuts until crispy. Layer fries on serving dish, spoon chili over and top with toppings.

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