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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