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IdahoŽ Potato Chili
Yield: Serves 4 - 6 (7 cups)
Ingredients
- 1 pound Idaho Potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
- 1 tablespoon vegetable oil
- 1 large onion, chopped (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 1 large clove garlic, minced
- 8 ounces ground turkey
- 2 tablespoons chili powder
- 1 28-ounce can whole tomatoes with juices
- 1 16-ounce can red kidney beans, drained and rinsed
- 1/2 teaspoon salt
- 1/4 cup freshly chopped cilantro
Toppings: - 1/4 cup non-fat yogurt
- 2 tablespoons low-fat sour cream
- 1/4 cup sliced scallions or chopped tomato
Directions
- Over medium-high heat, heat oil in 3-quart saucepan. Add onions, green pepper and garlic. Cook for 5 minutes, stir occasionally or until softened.
- Add ground turkey. Cook for an additional 5 to 6 minutes, breaking up with back of spoon, until no longer pink.
- Stir in chili powder. Cook for 1 minute. Add canned tomatoes, 1 cup water, potatoes, kidney beans and salt.
- Bring mixture to boil. Reduce heat. Simmer, covered for about 30 minutes, stirring occasionally.
- Remove from heat. Stir in chopped cilantro. Serve topped with yogurt/sour cream topping and sliced scallions or chopped tomato.
Estimated Nutritional Analysis per Serving:
316 calories, 8 grams fat, 19 grams protein, 42 grams carbohydrate, 39 mg cholesterol, 770 mg sodium
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