1 large onion, chopped
1 lb 93%-lean ground turkey
½ cup chili powder
1 tsp ground cumin
1 large zucchini, shredded
28 oz diced tomato
1 cup reduced-sodium beef broth or chicken broth
16 5- to 6-inch corn tortilla
cooking spray, preferably canola oil
30 oz red kidney beans, rinsed, divided
2 cup shredded Colby-Jack cheese or sharp Cheddar cheese
1 medium tomato, diced
2 cup shredded romaine lettuce
1 1 bunch scallion, sliced
pickled jalapeños (for garnish)
1. Position racks in middle and lower third of oven; preheat to 375°F.
2. Heat oil in a Dutch oven over medium heat. Add onion and turkey; cook, stirring and breaking up with a spoon, until the turkey is no longer pink, about 5 minutes. Add chili powder and cumin; cook, stirring, for 1 minute. Add zucchini, tomatoes and broth and bring to a simmer. Partially cover and cook, stirring occasionally and maintaining a simmer, for 30 minutes.
3. Meanwhile, coat both sides of each tortilla with cooking spray. Cut them in half, then cut each half into 1-inch strips. Spread the strips on 2 large rimmed baking sheets. Bake, rotating the pans from top to bottom and stirring halfway through, until crisp, about 25 minutes.
4. Mash 1 cup beans in a bowl. After the chili has simmered for 30 minutes, stir in the mashed beans and whole beans. Cook until the beans are heated through, about 3 minutes more.
5. To serve, place about 3/4 cup tortilla strips in each of 8 shallow bowls. Ladle about 1 1/4 cups chili on top. Garnish with cheese, tomato, lettuce, scallions and pickled jalapeños (if desired).
To Make Ahead: Cover and refrigerate the chili (Steps 2 & 4) for up to 2 days.