Turkey Chili Nachos
Use Carroll Shelby’s Chicken Chili Seasoning to make a delicious white chili with ground turkey and flavorful chopped pancetta (or ham). The zesty topping makes this Turkey Chili a special meal any day of the week.
Med
Ingredients
- 2 pounds ground turkey
- 2 ounces pancetta (or ham), cut into 1/4-inch cubes
- 1 tablespoon olive oil + extra as needed
- 2 cups chopped onion
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- 2 cups low-sodium chicken broth
- 1 Carroll Shelby's Chicken Chili Seasoning
Topping:
- 1 cup finely chopped fresh flat-leaf parsley leaves
- 4 cloves garlic, finely chopped
- 2 lemons, zested
Directions
- Make the chili: Cook the turkey in a Dutch oven over medium-high heat, stirring, about 10 minutes, until browned and cooked through. Remove and drain the turkey; set aside. Wipe out the pot.
- Cook and stir the pancetta in the same pot over medium-high heat, about 5 minutes, adding oil if needed, until browned and crispy. Remove, drain and set aside on paper towels.
- Add the onions, garlic and salt to the pot; cook and stir about 5 minutes, until softened.
- Return the turkey and pancetta to the pot. Add the broth and chili seasoning packet. (Reserve the masa and cayenne packets for another use). Cover, bring to a boil, then lower heat and simmer 30 minutes. Uncover and simmer 15 more minutes, until slightly thickened.
- Make the topping: Stir together the parsley, garlic and lemon zest in a small bowl.
- Ladle chili into bowls, spoon on the topping and serve.