South of the Border Chili
Submitted by CoyKindra
Ground turkey chili with kidney beans, stewed tomatoes, and red bell pepper spooned over split baked potatoes. Topped with cheddar and sour cream for a hearty 40-minute dinner.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minChili meets baked potato in this smart weeknight combo that turns two comfort food classics into one filling meal.
Ground turkey browns up fast in a nonstick skillet, then onions, red bell pepper, and garlic build the aromatic base. A full tablespoon of chili powder brings warm, earthy heat without overwhelming the dish.
Kidney beans and stewed tomatoes simmer together until the chili thickens into a chunky, saucy topping that gets ladled right over halved baked russet potatoes.
Cheddar cheese and a dollop of sour cream on top, and dinner is served.
Kitchen Tips
- Use a slotted spoon to remove the browned turkey. This leaves the flavorful drippings in the pan for cooking the vegetables.
- Bake the potatoes ahead of time or microwave them while the chili simmers. Timing them together is the key to getting everything on the table at once.
- Mash the potato halves slightly with a fork before spooning the chili over them. This creates crevices for the sauce to sink into.
- Ground turkey can be lean and dry. Don’t cook it past lightly browned or it turns grainy and tough in the chili.
Ingredients
Directions
In large nonstick skillet, over medium-high heat, heat oil. Add ground turkey; cook, stirring to break up large pieces until lightly browned, about 5 minutes.
With slotted spoon, remove turkey from skillet; set aside.
To skillet, add onion, bell pepper and garlic; cook.
Add chili powder; cook, stirring, 1 more minute.
Stir in kidney beans, stewed tomatoes, ¼ cup water and salt. Bring to a boil and reduce heat; simmer until thickened, about 10 to 12 minutes.
Halve potatoes lengthwise.
Mash slightly with fork, leaving in skins.
Spoon chili mixture over each potato, dividing evenly.
Top with cheddar cheese and sour cream.
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