MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: South of the Border Chili
 Categories: Chili, Turkey, Beans & leg, Luncheon, Potatoes
      Yield: 4 Servings
 
      4 lg Idaho baking potatoes; baked
      1 tb Vegetable oil
     12 oz Ground turkey
      1 md Onion; diced
      1    Red or green bell pepper;
           - diced
      1 cl Garlic; minced
      1 tb Chili powder
     15 oz Red kidney beans; rinsed and
           - drained
 14 1/2 oz Stewed tomatoes
    1/2 ts Salt
      2 tb Low-fat cheddar cheese;
           - grated (optional)
      2 tb Low-fat sour cream (optional)
  
  Preparation time: 20 minutes
  Cooking time: 25 minutes
 
  In large nonstick skillet, over medium-high heat, heat oil. Add
  ground turkey; cook, stirring to break up large pieces until lightly
  browned, about 5 minutes. With slotted spoon, remove turkey from
  skillet; set aside.
  
  To skillet, add onion, bell pepper, and garlic; cook until
  vegetables are tender-crisp, about 4 to 5 minutes. Add chili powder;
  cook, stirring, 1 more minute.
  
  Stir in kidney beans, stewed tomatoes, 1/4 cup water and salt.
  Bring to a boil and reduce heat; simmer until thickened, about 10 to
  12 minutes.
  
  Halve potatoes lengthwise, cutting almost to the base of the
  potato. Mash slightly with fork, leaving in skins. Spoon chili
  mixture over each potato, dividing evenly. Top with cheddar cheese
  and sour cream.
  
  Per serving: 485 cal, 30 g pro, 58 g car, 15 g fat, 28% cal from fat,
  72 mg cholesterol, 1050 mg sod, 14 g fiber
  
  Recipe by Low-Fat Meals, Woman's Day, 4/96
  
  Busted by Gail Shermeyer <4paws@netrax.net>
  
  Posted to MC-Recipe Digest V1 #895 by 4paws@netrax.net
  (Shermeyer-Gail) on Nov 09, 1997
 
MMMMM