Ingredients:

• 3 tablespoons of grapeseed oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small yellow onion, chopped
• 1 habanero pepper, minced
• 6 cloves of garlic, minced
• 4 teaspoons of chili seasoning
• 1 (6 oz) can of tomato paste
• ½ cup of chicken stock
• 1 jar mild TOSTITOS^® chunky salsa, or medium TOSTITOS^® chunky salsa
• 1 (14 oz) black beans, drained and rinsed
• 1 (14oz) red kidney beans, drained and rinsed
• 3 cups of cooked turkey, shredded
• 1 bag of TOSTITOS^® Original
• 10 oz of shredded cheddar cheese
• 10 oz of shredded mozzarella cheese

For Toppings:

• Romaine Lettuce, optional
• Tomatoes, optional
• Sour cream, optional
• Avocado diced, optional

How to make it:

1. In a large sauce pot, heat oil over medium-high heat and saute bell peppers, onion, and habanero pepper and season with paprika, cumin, oregano, black pepper, salt.
2. Cook for about 8-10 minutes, until translucent, and then add tomato paste and chicken stock. Stir until well combined, and add TOSTITOS^® Medium Chunky Salsa, beans, and shredded turkey. Give the chili one last stir before covering to develop a rich flavor. Cook with the lid on for about 30 minutes on medium-low heat.
3. In a baking dish, lay down ¼ cup of the chili mixture, TOSTITOS^® original chips, a mixture of cheddar and mozzarella, and repeat 3 times for a layered effect. For the final layer, add a layer of TOSTITOS^® chips, cheese, and bake for an additional 20 minutes at 350 degrees until the cheese is melted. Allow the chili to cool slightly before slicing and serving.
4. To serve, plate 1 cup of chili in a shallow bowl. Garnish chili with a dollop of sour cream, and salsa. Around the chili lay down chopped lettuce, fresh tomatoes, and avocados.

Yield: 20 Servings