Turkey Chili Baked Potato

Turkey Chili is a dish that can be served many ways and this loaded baked potato is stuffed with lean turkey chili, reduced fat shredded cheese and topped with some fresh chives – a quick, easy week night meal. Make the chili beforehand and then just pop a few russet potatoes in the microwave (or the oven) top it with shredded cheese, turkey chili and some chopped chives and your dinner can be ready in less than 10 minutes.

 

Turkey Chili Baked Potato

You can do this with sweet potato, but white potatoes aren’t all that bad for you. They are actually a healthy, low calorie, high fibre food and a good source of vitamin B6, vitamin C, copper, potassium and manganese.

Ingredients

Ingredients

  • 1.3 lbs 99% lean ground turkey
  • 1 teaspoon oil
  • 1 medium onion, minced
  • 1 red bell pepper, diced fine
  • 1 garlic clove, minced
  • 1 1/2 cups frozen corn kernels
  • 10 oz can Tomatoes
  • 8 oz small can plain tomato sauce
  • 1/4 cup low sodium chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt

Loaded Potato

  • 4 (5 1/2 oz) russet potato
  • 1 cup turkey chili
  • 1 cup reduced fat shredded cheddar
  • 1 tablespoon chopped chives or spring onions
  • reduced fat sour cream or Greek yogurt

Method

Method

  1. Heat a large pan over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker.
  2. Add the oil to the pan and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes.
  3. Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended.
  4. Pour chicken broth into the crock pot and add the bay leaf.
  5. Cover and cook on HIGH 4 hours or LOW 6 hours.

 

Turkey Chili Baked Potato

Turkey Chili Baked Potato

  1. Poke holes in the potato with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes).
  2. If you don’t have a microwave, bake about 45 minutes at 400°F.
  3. Either split the potato in half lengthwise down the middle or use a fork to pierce the top in an oval shape, then remove the top of each potato.
  4. Top with 1/4 cup shredded cheese, 1/4 cup of turkey chili, and 1 teaspoon of chives.

Serves 4 – Serving Size: 5-1/2 oz potato, 1/4 cup chili, 1/4 cup cheese – Nutrition Per Serving
Calories: 282, Fat: 7g, Carbohydrate: 40g, Fibre: 3g, Protein: 19g, Sugar: 1g