Turkey Chili Boats
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 5 servings 1x
- 1 pound ground turkey
- 1 onion, diced
- 3 cloves of garlic, diced
- 1 green bell pepper, diced
- 5 russet potatoes
- 1 28 oz can diced tomatoes
- 1 28 oz can crushed tomatoes
- 1 cup chicken stock
- 1 tablespoon chili powder
- 1 1/2 tablespoons cumin
- A few pinches red pepper flakes
- 2 tablespoons cocoa powder
- For the baked potatoes:
- Sour cream
- Cheddar cheese
- Chives, finely chopped
- Preheat your oven to 400 degrees
- Poke holes all over your potatoes using a fork
- Coat your potatoes with oil (olive oil, canola oil, vegetable oil – anything will work)
- Sprinkle salt and pepper all over the skin
- Bake for 45 minutes to 1 hour, or until the potatoes are tender when pierced with a knife
- Meanwhile, brown your turkey in a large pot
- Season with salt and pepper
- When the turkey has browned, add in the vegetables
- Cook until the onions have softened
- Season with more salt and pepper, and add the chili powder, cumin, and red pepper flakes
- Stir this around until everything is evenly coated
- Add in both cans of tomatoes and the chicken stock
- Let this simmer for the entire time the potatoes are baking
- When it is done, add in your cocoa powder and stir together
- Season to taste with salt and pepper
- When your potatoes are done, slice them open and stir in sour cream, cheese, salt, and pepper (amounts will depend on your taste)
- Pour your chili into the potatoes, and top with extra cheese, sour cream, and chives!