Turkey: Baked Potato Pockets w/ Chili
Source of Recipe
adapted from fooddownunder.com
List of Ingredients
4 baking potatoes - (10 oz ea)
Olive oil cooking spray as needed
1 lrg onion - (8 oz) chopped
2 garlic cloves minced
1 can no-salt-added plum tomatoes - (35 oz) chopped, with juice
1 can low-sodium tomato puree - (15 oz)
2 tbl good-quality chili powder
1 tbl ground cumin
1 tsp crushed dried red pepper flakes
1 tsp crushed dried oregano
1 tsp ground cinnamon
2 cup chopped cooked turkey (white meat)
1 green pepper - (8 oz) seeded, chopped
1 can red kidney beans - (15 oz) rinsed well (or use pinto beans to make plan friendly)Recipe
* Preheat the oven to 400 degrees.
* Scrub the potatoes and pat dry. Prick several times with a fork. Bake directly on the middle oven rack (for the tastiest skin, don't oil the potatoes or wrap them in aluminum foil). Bake until soft to the touch, about 55 minutes to 1 1/4 hour.
* Spray a large nonstick pot with cooking spray and saute the onions and garlic over low heat, stirring until they begin to turn golden. Add the tomatoes and tomato puree along with the chili powder, cumin, pepper flakes, oregano, and cinnamon. Stir to combine and then add the turkey, green pepper, and kidney beans (or pinto beans). Bring to a simmer, and cook for 40 minutes.
* Slice each potato in half, lengthwise and then cut a slash down the middle and open out. Spoon a cup of the chili on each potato half
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