MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: South of the Border Chili
Categories: Chili, Turkey, Beans & leg, Luncheon, Potatoes
     Yield: 4 Servings

     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 cl Garlic; 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 Low-fat cheddar cheese;
          - grated (optional)
     2 tb Low-fat sour cream (optional)

 Preparation time: 20 minutes
 Cooking time: 25 minutes

 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.

 Per serving: 485 cal, 30 g pro, 58 g car, 15 g fat, 28% cal from fat,
 72 mg cholesterol, 1050 mg sod, 14 g fiber

 Recipe by Low-Fat Meals, Woman's Day, 4/96

 Busted by Gail Shermeyer <[email protected]>

 Posted to MC-Recipe Digest V1 #895 by [email protected]
 (Shermeyer-Gail) on Nov 09, 1997

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