South Of The Border Chili

Ingredients

4 idaho baking potatoes
1 tablespoon vegetable oil
12 turkey
1 onion
1 garlic clove
1 tablespoon chili powder
15 ounces kidney beans
14 1/2 ounces stewed tomatoes
1/2 teaspoon salt
2 tablespoons low-fat cheddar cheese
2 tablespoons low-fat sour cream

Instructions

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.

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>