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