South of the border chili

4 Servings

Ingredients

QuantityIngredient
4largesIdaho baking potatoes; baked
1tablespoonVegetable oil
12ouncesGround turkey
1mediumOnion; diced
1Red or green bell pepper; diced
1Garlic clove; minced
1tablespoonChili powder
15ouncesRed kidney beans; rinsed and drained
14½ounceStewed tomatoes
½teaspoonSalt
2tablespoonsGrated low-fat cheddar cheese, optional
2tablespoonsLow-fat sour cream; optional

Directions

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, ¼ 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@...> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #895 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997