NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet Potato (213g)

4 ounces Lean Ground Turkey (113g)

1/2 cup Black Beans (130g)

1/2 medium Red Bell Pepper (75g)

1/4 cup Onion, diced (40g)

1/2 cup Diced Tomatoes (120g)

1 tsp Olive Oil

1 tsp Chili Powder

1 tsp Ground Cumin

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Wash the russet potato thoroughly, prick it with a fork, and rub with a little olive oil and a pinch of salt.

• 3

  Place the potato directly on the oven rack or on a baking sheet and bake for 45-60 minutes until the skin is crispy and the inside is soft.

• 4

  Meanwhile, heat a non-stick skillet over medium heat and add the remaining olive oil.

• 5

  Sauté diced onions and red bell pepper until softened, about 3-4 minutes.

• 6

  Add the lean ground turkey to the skillet, breaking it apart as it cooks, and season with chili powder, ground cumin, salt, and pepper.

• 7

  Once the turkey is mostly cooked, stir in the diced tomatoes and black beans, letting the flavors meld for an additional 3-4 minutes.

• 8

  When the potato is done, cut a slit on the top and gently scoop out a bit of the soft interior to create space for the chili.

• 9

  Spoon the turkey chili mixture into the potato, mixing the scooped potato back into the filling if desired.

• 10

  Serve warm and enjoy your balanced, flavorful meal.