Chili Taco Bowl

  • 12 Corn Tortillas, halved & cut in strips

  • 4 TB Avocado Oil, divided

  • 16 OZ Chopped Mushrooms, Ground Turkey or Meatless Substitute

  • Sea Salt & Freshly Ground Pepper

  • 2 Cups Chopped Red Onions

  • 1 Jalapeno, ribbed, seeded & chopped

  • 1 TB Ancho Chile Powder 

  • 1 TB Smoked Paprika

  • 1 Tsp Cumin

  • 1 Tsp Sea Salt

  • 1 Tsp Freshly Ground Black Pepper

  • 3 Garlic Cloves, grated

  • 2 Cups Veggie Broth 

  • 1 (15 OZ) Can Kidney Beans, drained and rinsed

  • 1 (15 OZ) Can Black Beans, drained and rinsed

  • 1 (15 OZ) Can Fire Roasted Tomatoes

  • ½ Cup Chopped Cilantro

  • Your choice of toppings: Grated Cheddar Cheese, Yogurt, Lettuce Shreds, Pickled Jalapeños, Salsa, Lime Wedges, etc.

Step One

In a large sauté pan, heat 1 TB oil and add the tortillas in batches to the pan, cooking and stirring until crispy, adding more oil as necessary. (An olive oil sprayer is awesome for this purpose.) Remove the tortilla strips, sprinkle with sea salt and set aside.


Step Two

In the same pan, add another 1 TB of oil and sauté the mushrooms, seasoning with salt and pepper until browned and they give up their moisture. If using meat or poultry, sauté until browned, crumbly and done. Remove and set aside.


Step Three

Add the remaining oil and sauté the red onions and jalapeño with the chile powder, smoked paprika, cumin, salt and pepper over medium high heat until soft, about 7 – 8 minutes. Add the garlic and cook and stir for a minute, then add the stock, beans and tomatoes. Cook, stirring occasionally for about 15 minutes or until flavors have melded. Add the mushrooms, meat or poultry back in and warm for 5 minutes.


Step Four

Place the crispy tortilla strips in the bottom of 4 – 6 bowls. Add the tomato/bean mixture on top and garnish with cilantro. Let everyone help themselves to the toppings they love.

No. 2 : Kitchen Scoop

Every heard of a Frito Pie? It’s a Texas tradition, and it’s really fun and yummy. They take a small bag of Fritos, add in a big scoop of chili and top with things like sour cream, cheese and pickled jalapeños. Today’s Friday Four is a riff on the recipe, just a little better for us and so so good!

No. 3 : Clever Idea

Of course you can just use corn or tortilla chips in the bottom of these bowls, but if you do – be a label detective and look for the tortillas with the best ingredients!

No. 4 : Cheers!

St Cosme Cotes du Rhone
Rhone Valley France
About $13 

My friends from Texas would probably choose a beer for this pairing, but I have another idea! Juicy, fruity, blackberry spicy is what comes to my mind when I taste this wine. I love it with the taco bowl whether you choose to make it with mushrooms or meat. Although I often think of Cotes du Rhone as the original “red blend”, this one from rockstar French winemaker Louis Barruol is made from 100% Syrah. A yummy pairing with the crunchy, meaty bowl of goodness. 

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