- Juan Mari Arzak born (1942)
Cheesy Chili Nachos
- Cooking spray
- 8 Ounces lean ground turkey
- 3/4 Cups diced onion
- 1/2 Cup diced red bell pepper
- 1 1/2 Teaspoon chili powder
- 1 Teaspoon cumin
- Pinch of cayenne
- 1/2 Cup fire-roasted tomatoes
- 1/2 Cup water
- 1/2 Cup canned black beans, rinsed and drained
- 2 Teaspoons unsalted butter
- 2 Teaspoons all-purpose flour
- 1/2 Cup reduced-sodium chicken broth
- Pinch of garlic powder
- 1 Cup shredded reduced-fat Cheddar cheese
- 3 Ounces reduced-fat tortilla chips (about 25 chips)
Who can resist chili cheese nachos? Staggeringly high in fat, sodium, and calories, this appetizer is usually a diet killer, but not here. With this lightened version you can still enjoy the great taste of meaty chili atop crunchy tortilla chips, complete with melted cheese sauce — only now, without a side of guilt. Speaking of sides, feel free to add guacamole, more salsa, light sour cream, or even more vegetables.
Spray a medium-sized skillet with cooking spray and place over medium-high heat. Add the ground turkey, onion, and red bell pepper, breaking the meat apart with a spoon. Cook until the meat is browned and vegetables are soft, about 10 minutes.
Stir in the chili powder, cumin, and cayenne. Stir in the tomatoes and water. Reduce the heat to low, cover, and cook for about 10 minutes, stirring occasionally. Stir in the beans and heat until warmed. Cover to keep warm and remove from the heat.
In a small saucepan over low heat, melt the butter, add the flour, and whisk until smooth. Add the chicken broth and garlic powder and bring to a boil, stirring continuously for about 1 minute. Remove from the heat and whisk in the cheese ½ cup at a time.
Spread the chips out onto a serving platter. Spoon the chili mixture evenly onto the chips and then drizzle the cheese mixture over the chili. Top with your favorite garnishes and serve.