with Sour Cream, Tomatoes and Green Onions
Ingredients: Russet potato • Ground turkey • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Roma tomato • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Green onion.
Allergens
Tags
Ground Turkey
250 g
Russet Potato
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
2 unit(s)
Corn Kernels
113 g
Tomato
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Tomato Sauce Base
4 tbsp
Tex-Mex Paste
1 tbsp
Beef Stock Powder
7.5 g
Sour Cream
43 mL
Butter
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Prick potatoes all over with a fork. Arrange on a plate. Microwave on high for 5 minutes.
- Using tongs, flip potatoes, then microwave for 4-6 min, until tender.
- Meanwhile, heat a large non-stick pan over high.
- While pan heats, core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- When hot, add 1 tbsp (2 tbps) oil, turkey, peppers, corn and green onion whites to the pan. Season with salt and pepper. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add tex-mex paste, stock powder, tomato sauce base and 1 cup (1 1/2 cups) water.
- Cook for 2-4 min, stirring often until chili veggies are tender-crisp and chili thickens slightly.
- Meanwhile, cut tomato into 1/4-inch pieces. Season with salt and pepper.
- Halve potatoes, then lightly fluff with a fork directly in skin. Season with salt and pepper.
- Top each potato half with 1/2 tbsp butter.
- Divide half the chili between bowls.
- Top with potato halves.
- Top potato halves with remaining chili, sour cream, tomatoes, green onions and cheese.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add tyurkey. Cook turkey in the same way the recipe instructs you to cook the beef.**
650
kcal
Calories
22
g
Fat
10
g
Saturated Fat
72
g
Carbohydrate
15
g
Sugar
8
g
Dietary Fiber
39
g
Protein
130
mg
Cholesterol
1370
mg
Sodium
0.5
g
Trans Fat
2300
mg
Potassium
200
mg
Calcium
4
mg
Iron
with Pico de Gallo and Creamy Guacamole Dressing
