Leftover tortillas = baked tortilla chips

I'm not sure why I haven't thought to do this before, it's so easy to make tortilla chips at home. If you're anything like me you have tortillas on the counter or in the fridge all the time. Yesterday I noticed I had 2 cilantro-jalapeno tortillas, a couple regular and a few wheat tortillas hanging around. So I cut them up into little pizza-like slices, brushed olive oil on both sides and sprinkled salt on them. I stuck them on a cookie sheet in a pre-heated 400 degree oven for five minutes on each side and there you go, homemade tortilla chips! 

Yummy Low-Fat & High-Protien Turkey Chili

This chili is savory, flavorful, low-fat and healthy, but you can't really
tell how good it is for you. If you're not concerned about those types
of things, you could garnish with cheese, sour cream and top with
tortilla chips (I recommend Tostidos multigrain chips).


















Ingredients:
1 tbsp olive oil
1 yellow onion - chopped
4 garlic cloves - thinly sliced
1 can mixed beans (kidney, pinto, black beans) drained
1 can diced roasted tomatoes
1 lb ground turkey
1 adobo chili - chopped
1 c chicken stock
1 tsp cinnamon
2 tsp cumin
1 bay leaf
salt and pepper to taste

Heat the olive oil for a minute or two add the onion and garlic and "sweat" for a few minutes. Then add chipotle chilis after a few minutes to add heat and smokiness (use more or less depending on what you like, can eliminate it completely if you want). When the onions and garlic are looking translucent add the ground turkey and cook through, using the back of a large mixing spoon to ground the turkey into small pieces, to cook faster.

When the turkey is looking about done, add cinnamon, cumin, salt n' pepper. Add chicken stock, to your liking, I kept it at about a cup to a cup and a half to keep it from being too watery. Add drained tomatoes and drained beans, toss in a bay leaf and let simmer for 20-30 minutes. Finished!

Garnishing options:
Cilantro
Cheese
Sour Cream
Tortilla Chips