Low Fat, Barbecue Turkey Chili Potato Skillet
Ingredients
- 4 cups potato, peeled and diced into small pieces
- 3 cups onions, chopped
- Olive oil spray or your favorite cooking spray
- 2 teaspoons olive oil
- 1¼ pound package 99% fat-free ground turkey breast, see healthy benefits
- 1 (18 oz.) bottle barbecue sauce (I like Sweet Baby Ray’s or Bull’s-eye original)
- 1 cup (8 oz.) tomato sauce, from a jar or can
- 2 tablespoons Worcestershire sauce
Instructions
- Place potatoes in a microwave-safe bowl and cook in the microwave for 2-3 minutes until slightly softened. They should not be completely cooked through. Set aside. Place onions in another microwave-safe bowl and cook in microwave for 4 minutes, until soft.
- Coat a large nonstick pan or skillet with cooking spray. Heat olive oil. Add ground turkey. Cook over medium-high heat, about 5-6 minutes. Stir often breaking up turkey into small pieces.
- Using a rubber spatula, add cooked onions and potatoes to turkey. Stir in barbecue sauce, tomato sauce, and Worcestershire sauce. Bring to a boil; reduce heat to low, cover, and simmer. Using a rubber spatula, stir a few times while simmering. Continue to simmer until potatoes are completely cooked and soft, about 25-30 minutes.
- This chili freezes great.
Nutrition
Serving: 1cupCalories: 285kcalCarbohydrates: 47gProtein: 21gFat: 2gSaturated Fat: 1gSodium: 792mgFiber: 3gSugar: 23gBlue Smart Points: 8Green Smart Points: 9Plus Points: 7