NUTRITION

SERVINGS

INGREDIENTS

0.5 medium Russet potato

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

5 oz Ground turkey

0.25 cup Black beans

0.25 cup Tomato puree

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 oz Sharp cheddar cheese

1 tbsp Green onion

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Cut the Russet potato into thin wedges and toss them in a bowl with avocado oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the potato wedges in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.

• 4

  While the potatoes roast, heat a non-stick skillet over medium heat and add the ground turkey, breaking it up with a spatula until browned.

• 5

  Stir in the chili powder, cumin, garlic powder, remaining salt, and remaining pepper to season the meat.

• 6

  Add the black beans and tomato puree to the skillet, reduce heat to low, and simmer for 5-7 minutes until the sauce has thickened.

• 7

  Once the potatoes are done, pile them onto a plate and spoon the hot turkey chili over the top.

• 8

  Sprinkle the shredded sharp cheddar cheese over the chili while hot so it melts, and garnish with sliced green onions before serving.