Ingredients
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6 flour tortillas
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2 tbsp olive oil, divided
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1 yellow bell pepper, chopped
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1 lb lean ground turkey
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2 tbsp chili powder
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1 (28 oz) can no-salt-added diced tomatoes
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1 (15.5 oz) can low-sodium black beans, drained and rinsed
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1 cup frozen corn, thawed
To Garnish:
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Shredded Cheddar cheese
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Lime wedges
Steps
1
Preheat oven to 400°F. Line a baking sheet with parchment. Using a sharp knife or pizza cutter, cut each tortilla into 8 equal wedges. Place wedges in a large bowl and drizzle with 1 tablespoon oil. Toss to evenly coat in oil. Arrange tortilla wedges in a single layer on prepared baking sheet. Season with salt and pepper.
2
In batches, bake tortilla chips on top rack 10 to 12 minutes, rotating baking sheet halfway, until chips are crispy and lightly brown. Let cool 5 minutes on baking sheet. Repeat with remaining tortilla wedges.
3
Meanwhile, in a Dutch oven or 6-qt. pot, heat remaining 1 tablespoon oil on medium-high. Add bell pepper and turkey. Cook 6 to 8 minutes, until turkey is browned, breaking up with back of wooden spoon. Stir in chili powder and season with salt and pepper. Cook another 1 to 2 minutes, stirring to combine.
4
Stir in diced tomatoes, beans, corn and ½ cup water. Bring to a boil, then reduce to a simmer. Let simmer 10 minutes, stirring occasionally. Serve with shredded cheese, lime wedges and baked tortilla chips.
