South Of The Border Chili

This comforting South of the Border Chili combines lean ground turkey with kidney beans, diced tomatoes, and aromatic spices for a protein-packed meal. Served over fluffy baked Idaho potatoes, it offers a satisfying blend of savory chili and hearty starch. The dish is finished with optional sour cream and cheddar cheese, adding a cool, rich contrast to the warm, spiced filling. Perfect for family dinners or cozy weeknights, this recipe delivers robust flavors without the heaviness of traditional beef chili. Its easy to prepare using pantry staples and offers a healthy twist on a classic comfort food favorite.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1136.0

Dietary: Gluten-free

Description

This comforting South of the Border Chili combines lean ground turkey with kidney beans, diced tomatoes, and aromatic spices for a protein-packed meal. Served over fluffy baked Idaho potatoes, it offers a satisfying blend of savory chili and hearty starch. The dish is finished with optional sour cream and cheddar cheese, adding a cool, rich contrast to the warm, spiced filling. Perfect for family dinners or cozy weeknights, this recipe delivers robust flavors without the heaviness of traditional beef chili. Its easy to prepare using pantry staples and offers a healthy twist on a classic comfort food favorite.

Ingredients

4 large Idaho baking potatoes -- baked
1 tablespoon Vegetable oil
12 ounces Ground turkey
1 medium Onion -- diced
1 red Or green bell pepper -- diced
1 garlic Clove -- minced
1 tablespoon Chili powder
15 ounces Red kidney beans -- rinsed and drained
14 1/2 ounces Stewed tomatoes
1/2 teaspoon Salt
2 tablespoons Low-fat sour cream -- optional
2 tablespoons Grated low-fat cheddar cheese -- optional

Directions

1
Heat vegetable oil in a large nonstick skillet over medium-high heat.
2
Add ground turkey and cook, stirring to break up large pieces, until lightly browned, about 5 minutes.
3
Remove turkey from skillet with a slotted spoon and set aside.
4
Add diced onion, bell pepper, and minced garlic to the skillet.
5
Cook vegetables until tender-crisp, about 4 to 5 minutes.
6
Stir in chili powder and cook for 1 more minute.
7
Return turkey to the skillet. Stir in kidney beans, stewed tomatoes, 1/4 cup water, and salt.
8
Bring mixture to a boil, then reduce heat and simmer until thickened, about 10 to 12 minutes.
9
Halve baked potatoes lengthwise, cutting almost to the base.
10
Mash the potato flesh slightly with a fork, leaving skins intact.
11
Spoon chili mixture over each potato half, dividing evenly.
12
Top with grated cheddar cheese and sour cream if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1136.0kcal

% Daily Value *
Total Fat 21.4g33%
Saturated Fat 6.5g33%
Cholesterol 242.2mg81%
Sodium 2777.3mg116%
Total Carbohydrate 112.1g38%
Dietary Fiber 31.9g128%
Sugars 20.7g
Protein 121.1g243%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve immediately while hot for the best texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

For a spicier kick, add a pinch of cayenne pepper or diced jalapeos with the onions and peppers.

You can substitute ground chicken or lean ground beef for the turkey if preferred.

Keywords: american, baked potatoes, chili, comfort food, dinner, ground turkey, kidney beans, lean protein, main course, potato boat, savory, spicy, turkey chili, weeknight meal, hearty, family dinner, healthy, vegetables, simmered, cheese topping

Read it online: https://www.chefs-mate.com/recipe/south-of-the-border-chili/