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!
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 Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
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.