Low-fat turkey chili, served over a bed of tortillas and topped with cheese.
1 tsp. Vegetable oil 1/2 Onion, chopped 1/2 lb. Lean ground turkey breast, no skin 15 oz. (1 can) Kidney beans, with juice 15 oz. (1 can) Diced tomatoes, no added salt 1/2 tsp. Garlic powder 1/2 tsp. Chili powder 4 Corn tortillas 1/4 C. Shredded cheddar
Heat the vegetable oil in a Dutch oven or large pan over medium-high heat. Sauté the onion briefly and add the ground turkey. Cook until the turkey is no longer pink; then add the beans, tomatoes and seasonings. Cook until the turkey is done, about 3 to 4 minutes. Line a pie pan with the tortillas and add the chili; top with cheese. Cover and refrigerate. To heat and serve: Preheat oven to 350'F. Cover pie with foil and bake until heated, about 30 minutes. Serve hot. Yield: 4 servings.