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Turkey Chili and Baked Potato Bowls
with Sour Cream and Peppers
Loaded nachos and loaded baked potatoes blend in this bowl! Cubed and roasted yellow potatoes are topped with a savoury turkey chili and the classic nacho fixins, sour cream, cheddar cheese, chopped tomatoes and green onions!
Ingredients: Yellow potato • Ground turkey • Green pepper • Roma tomatoes • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Green onion.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
400 g
Yellow Potato
1 unit(s)
Green Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey. (TIP: Remove and discard paper from turkey package.) Cook, breaking up turkey into smaller pieces, until turkey begins to brown, 2 min. (NOTE: Turkey will finish cooking in step 4.)
- Add peppers to the pan with turkey. Season with salt and pepper. Cook, stirring often, until peppers are tender-crisp and turkey is cooked through, 3-4 min.**
- Reduce heat to medium-low, then add tomato sauce base and Tex-Mex paste. Stir to combine.
- Add 1/2 cup (1 cup) water. Bring to a simmer. Cook, stirring occasionally, until chili thickens slightly, 3-5 min.
- Remove from heat. Season with salt, to taste. Cover to keep warm.
- Divide potatoes between bowls.
- Top with chili, cheese, tomatoes, sour cream and green onions.