1 medium baking potato (about 6 oz.)
1/4 cup chopped onion
2 tablespoons sliced celery
1 teaspoon vegetable oil
4 ounces ground turkey or lean ground beef
2 teaspoons chili powder
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
3/4 cup reduced-sodium beef broth
1/2 cup canned red kidney beans, rinsed and drained
2 tablespoons tomato paste
Fresh tomato wedge
Scrub potato. Pat dry. Use fork to prick potato. Place in shallow baking dish or pan. Bake at 425°F for 40 minutes to 1 hour or until very tender.
Meanwhile, in small saucepan cook onion and celery in oil over medium heat until tender. Add turkey. Cook and stir until no longer pink. Stir in chili powder, cumin and garlic powder. Cook and stir for 1 minute.
Stir in broth, kidney beans and tomato paste. Bring to boiling. Reduce heat. Simmer, uncovered, for 6 to 8 minutes or until desired consistency.
Place potato on serving plate. Use knife to cut X in top. Press in and up on ends of potato. Spoon chili mixture into potato. Top with tomato wedge.

Total Time:60


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