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.
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.