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South Of The Border Chili

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Dairy		Beans & leg, Chili, Luncheon, Potatoes, Turkey	4	Servings

INGREDIENTS

4		Idaho baking potatoes, baked
1	T	Vegetable oil
12	oz	Ground turkey
1		Onion, diced
1		Red or green bell pepper
		diced
1		Garlic clove, minced
1	T	Chili powder
15	oz	Red kidney beans, rinsed and
		drained
14 1/2	oz	Stewed tomatoes
1/2	t	Salt
2	T	Grated low-fat cheddar
		cheese optional
2	T	Low-fat sour cream, optional

INSTRUCTIONS

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 until
vegetables are tender-crisp, about 4 to 5 minutes. Add chili powder;
cook, stirring, 1 more minute. 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. 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
<4paws@netrax.net>  Recipe by: Low-Fat Meals, Woman's Day, 4/96  Posted
to MC-Recipe Digest V1 #895 by 4paws@netrax.net  (Shermeyer-Gail) on
Nov 09, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 481 Calories From Fat: 207 Total Fat: 23.4g Cholesterol: 97mg Sodium: 1550.9mg Potassium: 824.6mg Carbohydrates: 28.5g Fiber: 7.9g Sugar: 7.3g Protein: 41.2g