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Turkey Chili and Baked Potato Bowls
Prepped in 10
Quick
Turkey Chili and Baked Potato Bowls

with Sour Cream and Peppers

6 min
Difficulty: 2/3
Mexican

Loaded nachos and loaded baked potatoes blend in this bowl! Cubed and roasted yellow potatoes are topped with a savoury turkey chili and the classic nacho fixins, sour cream, cheddar cheese, chopped tomatoes and green onions! Ingredients: Yellow potato • Ground turkey • Green pepper • Roma tomatoes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Tex mex paste (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) (mustard) • Green onion.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Sesame
Tree nuts
Fish
Gluten

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Measuring Cups

Tags

Quick
SEO
Ingredients
Ground Turkey

Ground Turkey

250 g

Yellow Potato

Yellow Potato

400 g

Green Bell Pepper

Green Bell Pepper

1 unit(s)

Tomato

Tomato

1 unit(s)

Green Onion

Green Onion

1 unit(s)

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

Sour Cream

Sour Cream

1 unit(s)

Tomato Sauce Base

Tomato Sauce Base

2 tbsp

Tex-Mex Paste

Tex-Mex Paste

1 tbsp

Oil

Oil

2 tbsp

Salt

Salt

0.25 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Prep and roast potatoes

  • Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.

2
Prep

  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Thinly slice green onion.
  • Cut tomato into 1/4-inch pieces. Season with salt and pepper.

3
Par-cook turkey

  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then turkey. (TIP: Remove and discard paper from turkey package.) Cook, breaking up turkey into smaller pieces, until turkey begins to brown, 2 min. (NOTE: Turkey will finish cooking in step 4.)

4
Cook turkey and peppers

  • Add peppers to the pan with turkey. Season with salt and pepper. Cook, stirring often, until peppers are tender-crisp and turkey is cooked through, 3-4 min.**

5
Make chili

  • Reduce heat to medium-low, then add tomato sauce base and Tex-Mex paste. Stir to combine.
  • Add 1/2 cup (1 cup) water. Bring to a simmer. Cook, stirring occasionally, until chili thickens slightly, 3-5 min.
  • Remove from heat. Season with salt, to taste. Cover to keep warm.

6
Finish and serve

  • Divide potatoes between bowls.
  • Top with chili, cheese, tomatoes, sour cream and green onions.

Nutrition per serving

660

kcal

Calories

36

g

Fat

13

g

Saturated Fat

47

g

Carbohydrate

8

g

Sugar

6

g

Dietary Fiber

37

g

Protein

145

mg

Cholesterol

980

mg

Sodium

0.5

g

Trans Fat

1650

mg

Potassium

350

mg

Calcium

3.5

mg

Iron

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