tablespoon vegetable oil
cloves garlic, minced
(16-ounce) package JENNIE-O® Lean Ground Turkey
tablespoon chili powder
tablespoon ground cumin
(14½-ounce) cans salsa-style or regular stewed tomatoes, undrained
(16-ounce) can white navy beans, drained and rinsed
bell pepper, diced
cup CHI-CHI'S® salsa
tortilla, cut into 0.25-inch strips
Heat oil in large saucepan over medium heat.
Cook onion and garlic in saucepan 5 minutes, stirring occasionally, or until onion is softened. Add ground turkey to pan, stir to crumble. Sprinkle with chili powder and cumin.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add tomatoes, navy beans, bell pepper and salsa. Bring to a boil over high heat. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
Heat oven to 375°F. Place tortilla strips on baking sheet. Bake 8 minutes or until golden brown.
Ladle chili into bowls. Top with tortilla strips and desired toppings.