Rainbow Chili with Taco Pita Points & Cheese Stars

For the chili

1 tablespoon olive oil

1 to 1½ pounds 93 percent lean ground turkey

1 teaspoons salt

½ teaspoon pepper

1 medium yellow onion, diced

2 carrots, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon chili powder

1 teaspoon dried oregano

1 (28-ounce) can diced tomatoes

1 cups chicken broth

½ bunch (4-5 ounces) spinach chopped

2 (15-ounce) cans chili beans

1 cup frozen corn kernels

For the taco pita points

2 pitas, cut into points

2 tablespoons olive oil

1 teaspoon taco seasoning

For the cheddar cheese stars

¼-inch slices of cheddar cheese

Heat a splash of olive oil in a large stock pot over medium high heat. Add the turkey, season with some of the salt and pepper. Cook, breaking the turkey apart into crumbles until cooked through, 6 to 8 minutes. Remove meat and set aside.

Add a tablespoon of olive oil to pot. Reduce the heat to medium. Add the onions and carrots and cook until the onions are softened, about 5 minutes. Add the garlic and stir for about 20 seconds.

Add the tomato paste, sugar, chili powder, oregano and remaining salt and pepper to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the diced tomatoes and stir.

Add the meat and 2 cups of chicken broth to the pot. Raise the heat to medium-high and bring the mixture to a simmer. Once simmering, lower the heat to medium-low and cook for 20 minutes.

Add the spinach, beans, and corn and continue cooking until the spinach has softened and tastes tender, about 10 more minutes.

For the taco pita points, mix olive oil and taco seasoning together in a bowl. Toss pita points in mixture until they are covered. Place in a 350 degree preheated oven for 12 minutes. Tossing half way through. Top with grated cheese immediately so cheese melts onto pita points.

Using a star cookie cutter, make the cheddar cheese stars.

Serve chili topped with a cheddar cheese star, sour cream, green onions and taco pita points.

Makes 8, 1-cup servings

Susie Mingee