Turkey Chili Taco Filling and Nacho Topper

I made up this recipe one day when I started to make Chili but decided this was delicious enough without turning it into a soup. It’s packed with flavor and can be used as a taco filler, a nacho topper, tucked into lettuce wraps or eaten right out of the bowl topped with shredded cheese.

Ingredients

• 2 tablespoons olive oil

• 1 small red onion, finely chopped

• 3 cloves garlic, minced

• 1 pound mushrooms, chopped ( white button or crimini)

• 2 tablespoons tomato paste

• 1 pound ground turkey (I used 93% fat)

• 1 tablespoon chili powder

• pinch cayenne

• 1/2 tablespoon cumin

• 1/2 tablespoon smoked paprika

• 1/2 chipotle in adobo pepper, chopped

• salt and pepper (don’t use too much salt because of the olives)

• 1/2 cup chopped olives and pimentos

Directions

Saute the onions and garlic in a high sided saute pan or pot. Add the mushrooms and saute until all of the water seeps out and then evaporates, stirring frequently. This will take about 10 minutes. Add the tomato paste and stir until the mushrooms are completely coated. Add the turkey and stir well. Add the seasonings and stir every few minutes until the turkey cooks through. This should be fairly thick. Once the turkey is cooked through, taste it and adjust for seasonings. Add the olives and stir again.

Turkey Chili on top of Nachos with shredded cheeses