Tex-Mex Baked Potatoes With Chili Recipe

Name: Tex-Mex Baked Potatoes With Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large russet potatoes; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 medium onion, chopped; 1 red bell pepper, seeded and chopped; 1 lb lean ground turkey; 1 serrano pepper, chopped (remove the seeds if you don't want a spicy chili); 2 teaspoons ground cumin; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 15 ounces diced tomatoes; 4 tablespoons tomato paste; 2 tablespoons barbecue sauce; 1/4 cup water; 1 teaspoon dried oregano; 1 teaspoon dried marjoram; 15 ounces black beans, drained; 2 tablespoons cilantro, chopped

Servings: persons

2 large russet potatoes
2 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 lb lean ground turkey
1 serrano pepper, chopped (remove the seeds if you don't want a spicy chili)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
15 ounces diced tomatoes
4 tablespoons tomato paste
2 tablespoons barbecue sauce
1/4 cup water
1 teaspoon dried oregano
1 teaspoon dried marjoram
15 ounces black beans, drained
2 tablespoons cilantro, chopped

1
Wrap the potatoes in aluminium foil and pierce with skewers all over. Bake at 425F for 45 minutes.
2
Heat the oil in a pan and add the garlic, onion, and bell pepper. Fry gently for 4-5 minutes until softened.
3
Add the ground turkey, and fry until it is browned. Stir in the chopped serrano pepper, ground cumin, cayenne pepper, salt, tomatoes, tomato paste, BBQ sauce, water, and dried herbs. Cover and simmer for about 25 minutes, stirring occasionally.
4
Add the black beans and cook for 5 more minutes. Turn off the heat and stir in the chopped cilantro.
5
Cut the baked potatoes in half lengthwise and place one half in each serving bowl. Top them with the chili.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 large russet potatoes, 2 tablespoons olive oil, 2 garlic cloves, minced, 1 medium onion, chopped, and more.

Yes, Tex-Mex Baked Potatoes With Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Baked Potatoes With Chili

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