| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Chili, Turkey, Beans & leg, Luncheon, Potatoes |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Idaho baking potatoes; baked |
| 1 |
tb |
Vegetable oil |
| 12 |
oz |
Ground turkey |
| 1 |
md |
Onion; diced |
| 1 |
|
Red or green bell pepper; diced |
| 1 |
|
Garlic clove; minced |
| 1 |
tb |
Chili powder |
| 15 |
oz |
Red kidney beans; rinsed and drained |
| 14 1/2 |
oz |
Stewed tomatoes |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Grated low-fat cheddar cheese, optional |
| 2 |
tb |
Low-fat sour cream; optional |
INSTRUCTIONS
1. 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.
2. To skillet, add onion, bell pepper and garlic; cook until vegetables are
tender-crisp, about 4 to 5 minutes. Add chili powder; cook, stirring, 1
more minute.
3. Stir in kidney beans, stewed tomatoes, 1/4 cup water and salt. Bring to
a boil and reduce heat; simmer until thickened, about 10 to 12 minutes.
4. Halve potatoes lengthwise, cutting almost to the base of the potato.
Mash slightly with fork, leaving in skins. Spoon chili mixture over each
potato, dividing evenly. Top with cheddar cheese and sour cream.
Makes 4 servings. Preparation time: About 20 minutes. Cooking time: About
25 minutes.
Per serving: About 485 cal, 30 g pro, 58 g car, 15 g fat, 28% cal from fat,
72 mg cholesterol, 1050 mg sod, 14 g fiber.
Busted by Gail Shermeyer <[email protected]>
Recipe by: Low-Fat Meals, Woman's Day, 4/96
Posted to MC-Recipe Digest V1 #895 by [email protected] (Shermeyer-Gail) on
Nov 09, 1997
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“Hell! . . . I’d forgotten about that!”