with Sour Cream and Bell Peppers
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, propylene glycol alginate, xanthan gum) (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
Utensils
Tags
Ground Turkey
250 g
Yellow Potato
350 g
Green Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Green Onion
1 unit(s)
Cheddar Cheese, shredded
0.5 cup
Sour Cream
1 unit(s)
Tomato Sauce Base
2 tbsp
Tex-Mex Paste
1 tbsp
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.
- 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.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 2 min, breaking up turkey into smaller pieces, until turkey begins to brown. (NOTE: Turkey will finish cooking in step 4.)
- To the pan with turkey, add peppers. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until peppers are tender-crisp and turkey is cooked through.**
- 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 for 3-5 min, stirring occasionally, until chili thickens slightly.
- Remove from heat. Season with salt. Cover to keep warm.
- Divide roasted potatoes between bowls.
- Top with chili, cheese, tomatoes, sour cream and green onions.
630
kcal
Calories
34
g
Fat
11
g
Saturated Fat
43
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
38
g
Protein
130
mg
Cholesterol
990
mg
Sodium
0.5
g
Trans Fat
1600
mg
Potassium
250
mg
Calcium
3
mg
Iron
with Sour Cream and Bell Peppers
with Sour Cream and Bell Peppers
