👩‍🍳 STEP-BY-STEP INSTRUCTIONS

Prepare the Turkey Chili

1. Brown the turkey: Heat a large skillet over medium heat. Add 1 lb of lean ground turkey and cook, breaking it up with a spoon, until fully browned and no pink remains (about 5–6 minutes). Drain any excess liquid to keep the chili thick and hearty.

2. Sauté the vegetables: Add the diced onion, red and green bell peppers, and minced garlic. Sauté over medium heat for 5 minutes, stirring occasionally, until the onions are translucent and the peppers start to soften. This develops the natural sweetness and builds the flavor base.

3. Combine the chili ingredients: Stir in 1 can black beans (drained and rinsed), 1 can diced tomatoes (14.5 oz, no salt added), 1 tbsp tomato paste, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp cayenne (optional). Mix thoroughly to combine.

4. Simmer: Reduce heat to low and simmer for 15–20 minutes, stirring occasionally. The chili should thicken slightly, and the flavors will meld together. Taste and adjust salt and black pepper as needed.

Assemble the Nachos

1. Preheat oven: Set oven to 375°F (190°C).

2. Layer the chips and chili: Spread 2–3 cups of baked whole-grain tortilla chips evenly on an oven-safe dish or baking sheet. Spoon half of the turkey chili evenly over the chips. Sprinkle with half of the shredded cheddar and Monterey Jack cheese.

3. Add the second layer: Repeat with the remaining chips, turkey chili, and cheese. Make sure the layers are evenly distributed so every bite has a perfect balance of chili and melted cheese.

Bake & Finish

1. Bake: Place the nachos in the preheated oven for 8–10 minutes, until the cheese is melted, bubbly, and slightly golden.

2. Top with fresh ingredients: Remove from oven and immediately sprinkle with sliced green onions, chopped cilantro, and diced avocado (if using). Drizzle with Greek yogurt or light sour cream for a creamy finish. Serve with lime wedges on the side.

3. Optional pro tip: For extra crispy chips, bake them for 2–3 minutes before layering with chili. This ensures they don’t get soggy.

Notes for Maximum Flavor & Health

• Even layering: Ensures that every chip has chili and cheese.

• Customize spice: Add fresh jalapeño slices or a pinch of cayenne when layering for an extra kick.

• Make ahead: The chili can be cooked up to 3 days in advance — just reheat before assembling the nachos.