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Categories:
potatoes vegetable oil onion green bell pepper clove garlic ground turkey chili powder tomatoes kidney beans salt fresh cilantro nonfat yogurt green onions
Viewed: 22 - Published at: 2 years agoIngredients
- 2 1/2 c. Idaho Potatoes, peeled and cut into cubes
- 1 Tbsp. vegetable oil
- 1 c. chopped onion
- 1 c. diced green bell pepper
- 1 clove garlic, minced
- 8 oz ground turkey
- 2 Tbsp. chili powder
- 1 can (28 oz) whole tomatoes, undrained
- 1 can (16 oz) kidney beans, drained and rinsed
- 1/2 tsp. salt
- 1/4 c. chopped fresh cilantro
- 1/4 c. plain nonfat yogurt or 2 Tbsp. sour cream
- 1/4 c. sliced green onions or chopped tomato
Method
- Heat oil in large saucepan over medium -high heat.
- Add onions, pepper and garlic.
- Cook and stir 5 minutes or until softened.
- Add Turkey.
- Cook and stir 5 to 6 minutes or until no longer pink, breaking up with a spoon.
- Stir in chili powder.
- Cook for 1 minute.
- Add canned tomatoes, potatoes, beans, 1 cup water and salt.
- Bring to a boil.
- Reduce heat to low.
- Simmer, covered, 30 minutes, stirring occasionally.
- Remove from heat.
- Stir in cilantro.
- Top with yogurt and green onion.
- Serves 4 to 6.
