Healthy Loaded Turkey Chili Nachos With Baked Tortilla Chips

My sister and I were watching TV this afternoon when we saw the most delicious looking chicken chili topped nachos. We decided right then and there what we were making for dinner.

I take no credit at all for this chili recipe, I just want to share my nacho-making experience in full. The recipe can be found here on Ambitious Kitchen where anyone can give it a shot. The rest, however, is all me.

We started out with the oil, onions, and garlic in a small cast iron instead of the pot just to make sure that nothing burned. We then transferred it all to a large pot and threw in the turkey to brown it.


After the pink was gone, we added in our spices.


Then we added in the tomatoes, chicken stock, beans, and corn.

We let that come to a boil, then let it simmer as we started on our baked tortilla chips. The chili comes out to be 8 Weight Watchers points for 1/6 of the recipe.

What you need for the rest is as follows:


olive oil (or oil of choice)


cheese of your choice


taco sauce or salsa

We used corn tortillas for our chips. Preheat the oven to 350 degrees, then just take a pizza cutter (or sharp knife) and go to town. We did 6 chips per tortilla and we ended up cutting 8, I believe.

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Next, lay them out on a cookie sheet lined with parchment paper, and spray or brush them with olive oil. Sprinkle on salt and pop them in the oven.

It should take about 15 minutes with thick ones like these, though the bottom rack cooked much faster. I flipped mine towards the end to make sure they were evenly toasted.

As soon as your chili is cooked down, it’s time to assemble!

Tonight, we’re using 2% sharp white cheddar cheese, mild taco sauce, lettuce (fresh from the garden!), and of course, the turkey chili, but it’s up to you what you use!


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