Idaho® Potato Chili
Serves 4 - 6 (7 cups)
1 pound Idaho Potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
1 tablespoon vegetable oil
1 large onion, chopped (about 1 cup)
1 green bell pepper, diced (about 1 cup)
1 large clove garlic, minced
8 ounces ground turkey
2 tablespoons chili powder
1 28-ounce can whole tomatoes with juices
1 16-ounce can red kidney beans, drained and rinsed
1/2 teaspoon salt
1/4 cup freshly chopped cilantro
1/4 cup non-fat yogurt
2 tablespoons low-fat sour cream
1/4 cup sliced scallions or chopped tomato
Over medium-high heat, heat oil in 3-quart saucepan. Add onions, green pepper and garlic. Cook for 5 minutes, stir occasionally or until softened.
Add ground turkey. Cook for an additional 5 to 6 minutes, breaking up with back of spoon, until no longer pink.
Stir in chili powder. Cook for 1 minute. Add canned tomatoes, 1 cup water, potatoes, kidney beans and salt.
Bring mixture to boil. Reduce heat. Simmer, covered for about 30 minutes, stirring occasionally.
Remove from heat. Stir in chopped cilantro. Serve topped with yogurt/sour cream topping and sliced scallions or chopped tomato.