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Nachos get a bad rap. But, when done correctly, they can be the perfect vehicle for protein.

Whip together this hearty turkey-chickpea chili the next time you get the munchies.

Recipe courtesy of executive chef Cliff Crooks, of BLT Restaurants and ESquared Hospitality.

Makes 1 Servings
Prep Time: 
Cook Time: 
1½ lbs lean ground turkey
1 tsp vegetable oil
1 cup chicken stock
2 cups cooked chickpeas
1 cup diced tomatoes
1 cup canned tomato sauce
2 oz tomato paste
1½ Tbsp cider vinegar
1 large onion, finely diced
1 large red bell pepper, finely diced
3 cloves garlic, minced
1½ Tbsp ancho chile powder
1½ Tbsp pasilla chile powder
1 Tbsp sugar
1½ Tbsp ground cumin
½ tsp chopped thyme
½ tsp dried oregano
½ tsp ground black pepper
½ tsp cayenne pepper
3 chipotle peppers, seeded and chopped
2 bags, baked tortilla chips
4oz sliced pickled jalapeños
1½ cups grated cotija cheese
½ cup chopped cilantro
How to make it 

In a large pot, heat vegetable oil. Brown ground turkey, breaking up large pieces with a spoon or spatula.

Once browned, add onions and bell pepper, then lower to medium heat. Stir continuously until onions are soft and translucent.

Add garlic, ancho chile powder, pasilla chile powder, cumin, sugar, thyme, cayenne pepper, oregano, and black pepper. Heat over medium heat while stirring for 12 minutes.

Pour in chicken stock, chickpeas, diced tomatoes, tomato sauce, tomato paste, cider vinegar, and chipotle peppers. Keep stirring to mix well, and reduce heat to a simmer for at least 40 minutes. Reserve until needed.

To assemble the nachos: Arrange tortilla chips in a pile on serving platter and pour turkey chili over chips. Garnish with grated cotija cheese, pickled jalapenos, and fresh chopped cilantro.