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Turkey Chili with Baked Potato

Yield Makes 1 serving


  • 1 small russet potato
  • 3 ounces ground turkey breast
  • 3 tablespoons finely chopped yellow onion
  • 1/2 cup canned diced tomatoes, including liquid
  • 1/2 cup canned kidney beans, drained
  • 1 teaspoon chili powder
  • 1/8 teaspoon black pepper
  • 1 teaspoon unsalted butter

How to Make It

  1. Using a paring knife, pierce the potato several times. Place on a plate and microwave on high until tender, about 8 minutes.

    Meanwhile, crumbling it with a spoon, brown the turkey in a nonstick skillet over medium-high heat for 8 minutes. Stir in the onion, tomatoes, beans, chili powder, and pepper and simmer for 7 minutes. Serve with the baked potato and butter.