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South Of The Border Chili



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 garlic clove -- minced
1 TB chili powder
15 oz red kidney beans -- rinsed and drained
14 1/2 oz stewed tomatoes
1/2 ts salt


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.













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