Baked Potato Pockets With Chili

Recipe Ingredients

4		Baking potatoes - (10 oz ea)
		Olive oil cooking spray - as needed
1		Onion - (8 oz) - chopped (large)
2		Garlic cloves - minced
1 can		No-salt-added plum tomatoes - (35 oz) - chopped, with juice
1 can		Low-sodium tomato puree - (15 oz)
2 tablespoons	30ml	Good-quality chili powder
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Crushed dried red pepper flakes
1 teaspoon	5ml	Crushed dried oregano
1 teaspoon	5ml	Ground cinnamon
2 cups	292g / 10oz	Chopped cooked turkey
1		Green pepper - (8 oz) - seeded, chopped
1 can		Red kidney beans - (15 oz) - rinsed well
		Fat-free sour cream
		Fat-free grated cheddar cheese = (abt 2 tbspns per serving)

Recipe Instructions

Preheat the oven to 400 degrees. Scrub the potatoes and pat dry. Prick several times with a fork. Bake directly on the middle oven rack (for the tastiest skin, don't oil the potatoes or wrap them in aluminum foil). Bake until soft to the touch, about 55 minutes to 1 1/4 hour.

Spray a large nonstick pot with cooking spray and saute the onions and garlic over low heat, stirring until they begin to turn golden. Add the tomatoes and tomato puree along with the chili powder, cumin, pepper flakes, oregano, and cinnamon. Stir to combine and then add the turkey, green pepper, and kidney beans. Bring to a simmer, and cook for 40 minutes.

Slice each potato in half, lengthwise and then cut a slash down the middle and open out. Spoon a cup of the chili on each potato half and top with a dollop of sour cream and a sprinkle of cheese.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"

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