4 large Idaho® Potatoes, baked
1 tablespoon vegetable oil
12 ounces ground turkey
1 medium onion, diced
1 red or green bell pepper, diced
1 garlic clove, minced
1 tablespoon chili powder
1 15-ounce can red kidney beans, rinsed and drained
1 14 1/2-ounce can stewed tomatoes
1/2 teaspoon salt
2 tablespoons grated low-fat Cheddar cheese, optional
2 tablespoons low-fat sour cream, optional
Servings: 4
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 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.
Preparation Time: 45 minutes
Cuisine: Mexican
1 tablespoon vegetable oil
12 ounces ground turkey
1 medium onion, diced
1 red or green bell pepper, diced
1 garlic clove, minced
1 tablespoon chili powder
1 15-ounce can red kidney beans, rinsed and drained
1 14 1/2-ounce can stewed tomatoes
1/2 teaspoon salt
2 tablespoons grated low-fat Cheddar cheese, optional
2 tablespoons low-fat sour cream, optional
Servings: 4
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 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.
Preparation Time: 45 minutes
Cuisine: Mexican
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