This morning I started a big pot of Turkey Chili in my slow cooker and the smells were lovely as the snow fell down this afternoon. It is a COLD winter day in Alberta! I won’t complain about that … as we have actually had a really nice winter. This evening, once everyone was home, we all enjoyed a bowl of Turkey Chili and Gluten, Dairy, Egg, Rice Free Baked Tortilla Chips.
Do you need new ideas for suppers? I will share my recipe(s) with you.
When my family makes beef chili, I normally make corn muffins on the side. Somehow turkey chili is good with, warm from the oven, tortilla chips. They aren’t as unhealthy as they sound! I buy Grimm’s Corn tortillas. I’ve seen them at Superstore, Safeway and Sobeys. I’m sure that any brand of gluten free tortillas would work. What I like about Grimm’s is they are sturdy and don’t break easily. Keep in mind, if your tortilla chips do break … that’s okay … as you can crumble them on-top of your chili and they would taste great! The ones that I use are corn tortillas and they are free from dairy, egg, gluten, rice and pretty much everything! Here is the very simple recipe.
- 12 Corn Tortillas I Use GRIMMS 295 gram package (12 in package)
- Take a pastry brush and lightly brush olive or canola oil on each side of the 12 torillas.
- Sprinkle the tortillas lightly with salt.
- Cut each tortilla into 6 equal triangles.
- Place on a baking sheet. Make sure they are not overlapping.
- Bake in a 350 degree F oven for 5 minutes.
- Take pan out of oven and with tongs turn each tortilla over.
- Return sheet to oven and bake tortillas for 7-10 minutes. Watch closely, as you don't want them to get brown … just crispy!
- Take out of oven when crispy and place pan on cooling rack.
This is how I make my Turkey Chili, if you want to give it a try!
First I put the following items into my slow cooker. I like that they are certified Gluten Free (notice the label on the cans) … as beans can be cross contaminated;
1 – 19 fl oz can of Red Kidney Beans, 1 – 19 fl oz can of Bean Meadly, 1 – 28 oz can of Diced Tomatoes. Stir and turn your slow cooker on High to get it heated up while you start on the other items for the chili.
In a hot fry pan, add the following items and stir;
1 tbsp Oil, 2 tbsp Chili Powder, 1/2 tsp Salt, 2 tsp Cumin Powder, 130 grams Celery (chopped finely), 75 grams onion (chopped finely). Cook over high heat (stirring frequently) for 1-2 minutes. Then add a 5.5 fl oz can of Tomato Paste, 1 tbsp molasses, 1 tbsp red wine vinegar, 2 cups chicken stock (I use Epicure) & 1/2 cup water. Cook for 4-5 minutes, stirring frequently. Then add to the slow cooker and stir.
Add ground turkey to your fry pan and cook. Break it up with your spoon as it cooks so that your meat is crumbled. When no longer pink, add to slow cooker and stir.
I leave my slow cooker on high for the rest of the day. When it is time to eat, serve with grated cheese, sliced green onions and sour cream on top AND your FRESH BAKED Tortilla Chips on the side.
Side note, if you have diabetic in your family, if you cut the pieces of tortilla evenly it is easy for your diabetic to count the carbs! For example The Grims tortillas are 22 grams of carbs for 2 tortillas … so I can tell my diabetic love that each chip is about 2 carbs.
By the way, I do make my own wraps … and I could make tortilla chips out of them .. but we are all ‘human’ and need to be able to do something fast and easy … so this is real life! What I really do! I will share my flat bread with you another time … I do flat bread more for curry’s, tacos or that sort of meal. If you want my flat bread recipe … it is in my 7 week class at Equipped Gluten Free Home Baker.
Hope you enjoy a new turkey chili recipe and baked tortillas on the side.