Monday, October 20, 2014

Turkey Chili Cups with Mango Pico de Gallo

Chili is awesome! But what if you could take this delicious hearty meal to the next level with just a few easy steps. Intrigued? Then give the following recipe a try, it's super simple.....


1 lb. lean ground turkey
2 carrots, peeled, cut lengthwise & chopped
2 green bell peppers, cored, halved & chopped
8 oz. of chopped red onion
8 oz. diced green chili
14 oz. can of diced tomatoes
15 oz. can of kidney beans
1 packet chili seasoning
1 canned pizza dough
10 oz. of prepackaged mango Pico De Gallo
8 oz. of sour cream
1 tsp. garlic powder
3 Tbsp. olive oil
1 tsp. salt
1 tsp. pepper

  1. Preheat oven to 425 degrees.
  2. Open pizza dough, unroll onto cutting board, and cut into 8 equal parts.
  3. Using a cupcake pan, spray 8 spots with non-stick spray then line with dough (1 piece of dough per spot). Poke with fork to stop from excessive rising.
  4. Bake the dough for 10 minutes.
  5. Remove dough, while still warm use a small glass (about shot glass sized) to push down the center. It will have risen a little bit during baking. 
  6. Now cover to keep warm & set aside.
  7. In a large fry pan on medium-high heat add oil & turkey. Cook until turkey is no longer pink, about 15 minutes.
  8. Add carrots, bell peppers, onions, garlic, salt & pepper.
  9. Cook until carrots are tender. About 10 minutes.
  10. Next add green chilies, beans, tomatoes & chili seasoning.
  11. Mix well, reduce heat to low & simmer for about 5-10 minutes.
  12. Remove dough cups from pan, fill with chili. Top with Pico De Gallo & sour cream.

These are so tasty! They come out perfectly cooked, a little messy, but really delicious! For a little extra spice I would suggest adding crushed red pepper or some Tapatio hot sauce.

This recipe makes 8 cups which serves 4 people. You will have lots of leftover chili, so freeze it & have another delicious meal later in the week. That's it, ENJOY!!!

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1 comment:

  1. Your Turkey Chili Cups look delicious! Hope you are having a great week and thanks so much for sharing your great post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen