Hearty baked potatoes are simply steamed in the microwave, & then topped with a homemade chili that's packed with turkey and beans in these Turkey Chili-Stuffed Baked Potatoes.
This content was created in partnership with Kroger Family Stores using free products provided by Kroger.
This recipe for Turkey Chili-Stuffed Baked Potatoes is actually based on a favorite meal of mine from a restaurant, but I wanted to be able to make it at home and make it healthier. I made the chili from scratch so I knew exactly what was in it – unlike its fast food counterpart. These chili-stuffed baked potatoes are a satisfying and delicious meal I can feel good about serving to my family...
Turkey Chili-Stuffed Baked Potatoes
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients (Serves 6)
- 1 Tbsp. olive oil
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 lb. Simple Truth® Natural Ground Turkey
- 1 Tbsp. chili powder
- ½ tsp. cumin
- ¼ tsp. ground cinnamon
- ⅛-½ tsp. cayenne pepper, to taste
- 1 can (14.5 oz.) Simple Truth Organic® Diced Tomatoes in Tomato Juice
- 1 can (15 oz.) Simple Truth Organic® Tri-Bean Blend, drained and rinsed
- ½ cup tomato sauce
- 1 Tbsp. brown sugar
- Salt and pepper, to taste
- 6 large baking potatoes
- Shredded colby jack or cheddar cheese, for topping
- Simple Truth Organic® Plain Low-Fat Yogurt, for topping
Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion and garlic. Sauté for 2-3 minutes or until the onions are soft. Add the ground turkey and cook an additional 4-5 minutes or until the turkey is cooked through and browned.
Add the chili powder, cumin, cinnamon and cayenne pepper. Cook for an additional 1 minute, then add the diced tomatoes, beans, tomato sauce and brown sugar. Reduce the heat to medium-low, cover and simmer for 10-15 minutes, stirring occasionally. Taste the chili and season with salt and pepper if necessary.
Cook the potatoes in the microwave while the chili is simmering. Rinse each potato and pat dry, then prick each with a fork several times. Place the potatoes on a microwave-safe plate and cook on high for 5 minutes. Turn the potatoes over and cook for additional 5-7 minutes or until they're fork-tender.
Prepare your chili-stuffed baked potatoes when the chili is ready. Slice each potato down the middle, but not all the way through. Placing a hand on each end, gently push in on both ends to open the potato. Top with about 1 cup of the chili, then a dollop of plain yogurt and a sprinkle of shredded cheese, if desired.
Serve and enjoy!
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