South of the Border Chili
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
baked |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 12 | ounces |
ground turkey
|
|
| 1 | medium |
onions
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 1 | tablespoon |
chili powder
|
|
| 15 | ounces |
red kidney beans
rinsed and drained |
|
| 14 ½ | ounces |
tomatoes
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
cheddar cheese
|
|
| 2 | tablespoons |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
baked |
*
|
| 15 | ml |
vegetable oil
|
|
| 346.8 | ml/g |
ground turkey
|
|
| 1 | medium |
onions
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 15 | ml |
chili powder
|
|
| 433.5 | ml/g |
red kidney beans
rinsed and drained |
|
| 419.1 | ml/g |
tomatoes
|
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
cheddar cheese
|
|
| 3E+1 | ml |
sour cream
|
|
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.
