Turkey Chili Baked Potato

I could eat chili every week and never get tired of it! It is a simple and nutritious meal that is packed full of protein, fiber and flavor. Chili was always my go-to in college because it was affordable and filling-- perfect for a busy and hungry college student. I remember making chili at least twice a month and always enjoying the leftovers.

Since chili ingredients aren't painful on the wallet, I thought making a chili recipe would go perfectly with this month's Recipe Redux theme, "How low can you go? Can you make a meal for less than $3 per serving? Whatever your budget, show us your healthy entree recipe to help keep food spending in check in 2017." 

To change it up a bit and add some more delicious and affordable ingredients, I would like to share my new favorite go-to chili recipe on a baked potato!

Here's my grocery list and budget-- making this meal way less than $3 per serving!

  • 1 lb. ground turkey - $3.89
  • 1 (15.5-ounce) can kidney beans - $0.79
  • 1 (15.5-ounce) can black beans - $0.79
  • 1 (15.5-ounce) can chili beans - $0.79
  • 1 (14.5-ounce) can diced tomatoes - $0.99
  • 4 potatoes - $2.18
  • 1 (1.25-ounce) packet mild chili powder - $1.18
  • 1 (5.3-ounce) non-fat plain yogurt - $1.59

Total: $12.20

Total per serving: $1.53!!

Turkey Chili Baked Potato

Ingredients:

Makes 8 servings

  • 1 lb. ground turkey
  • salt and pepper, to taste
  • 1 (15.5-ounce) can kidney beans, rinsed and drained
  • 1 (15.5-ounce) black beans, rinsed and drained
  • 1 (15.5-ounce) chili beans, rinsed and drained
  • 1 (15.5-ounce) can diced tomatoes
  • 1 cup water
  • 1 (1.25-ounce) packet mild chili powder
  • 4 large russet potatoes, washed
  • 1 (5.3-ounce) container non-fat greek plain yogurt, for garnish
  • scallions, optional for garnish

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a large pot, combine ground turkey, salt and pepper. Cook until turkey is cooked completely.
  3. Add kidney beans, black beans, chili beans, diced tomatoes, water and chili powder. Bring to a boil then reduce to a simmer and cook for 1 hour, stirring every 20 minutes. While chili cooks, prepare baked potatoes.
  4. Wash potatoes. Poke holes in potatoes with a fork, poking holes all over each potato.
  5. On a prepared baking sheet, place potatoes spread out on pan. Bake for 45-50 minutes or until potatoes are cooked throughout. Cut potatoes in half.
  6. Once chili is done, pour about 1/2 cup of chili in each potato half and top with a dollop of non-fat greek plain yogurt. Enjoy!

Nutrition Facts per serving: 319 calories, 40 g CHO, 8 g FAT, 22 g PRO, 4 g sugar

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Kelly Sloan

Hi, I'm Kelly! I am a Cali girl who loves food, nutrition, hiking, and writing. I recently graduated from the University of Hawaii at Manoa with a Bachelor of Science in Food Science and Human Nutrition. I grew up with an active lifestyle and eating healthy, however, I do have a major sweet tooth! I do believe that everything in moderation is good for a healthy lifestyle! I love to bake and create new recipes and I love to share food. I love to stay active and healthy with continuous fitness and nutritious foods throughout the week and I hope to share my recipes, food photography and travel experiences with you on my blog! #RD2Be