Low Fat South of The Border Chili Recipe

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Recipe Category: Low-Fat

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Low Fat South Of The Border Chili Recipe

Ingredients

  • 4 large idaho baking potatoes, baked
  • 1 tablespoon vegetable oil
  • 12 ounces ground turkey
  • 1 medium onion, diced
  • 1 red or green bell pepper, diced
  • 1 garlic clove, minced
  • 1 tablespoon chili powder
  • 15 ounces red kidney beans, rinsed and drained
  • 14 1/2 ounces stewed tomatoes
  • 1/2 teaspoon salt
  • 2 tablespoons grated low-fat cheddar cheese, optional
  • 2 tablespoons low-fat sour cream, optional

    • Method

  • 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.
  • 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.

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