 |
South Of The Border Chili
Recipe By : Low-Fat Meals, Woman's Day, 4/96
Serving Size : 4 Preparation Time :0:00
Categories : Chili Turkey
Beans & Legumes Luncheon
Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
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.
Busted by Gail Shermeyer
- - - - - - - - - - - - - - - - - -
|
