Ingredients

• 1 tablespoon of olive oil
• 1 of small yellow onion
• 2 clove of garlic
• 1 of small green bell pepper
• 1 teaspoon of kosher salt
• ½ teaspoon of black pepper
• 1 lb of ground turkey455 g of ground turkey
• 1 ½ tablespoon of chili powder
• 2 tablespoon of tomato paste
• 14.5 oz of diced tomato395 g of diced tomato
• 14.5 oz of kidney bean395 g of kidney bean
• 1 cup of chicken stock240 mL of chicken stock

Instructions

1. Make the chili: Heat the oil in a large saucepan over medium heat. When the oil is shimmering, add the onion, garlic, bell pepper, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook until the vegetables soften, about 5 minutes.
2. Add the ground turkey, remaining ½ teaspoon of salt, and remaining ¼ teaspoon pepper to the pot. Cook, stirring occasionally, until the turkey is cooked through, about 5 minutes.
3. Add the chili powder and tomato paste to the pot and stir until the turkey and vegetables are coated. Cook for another 2 minutes to toast the spices slightly.
4. Add the diced tomatoes, kidney beans, and chicken stock and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes. Remove the pot from the heat. The chili will keep in the refrigerator in an airtight container for up to 4 days
5. To assemble, use scissors to cut open each bag of corn chip either along the top or side. To each bag of chips, add ¼ cup (60 g) turkey chili and 1 tablespoon cheddar cheese and stir with a fork to incorporate. Top with 1 tablespoon sour cream and 1 teaspoon scallions.
6. Serve immediately.
7. Enjoy!