Turkey Chili w/ Salt Crusted Baked Potatoes and Pane Turano

Delicious and simple.
Perfect comfort food for a rainy day!

1 Lb. Ground Turkey
1 Carton Organic Chicken Broth
1 14.5 Oz. Can Fire Roasted Tomatoes
1 14.5 Oz. Can Cannellini Beans
1-1 1/2 packets Chili Seasoning
2-4 Russet Potatoes
1 Bellpepper
1 Onion
2-3 Cloves Garlic
Dry Basil
Kosher Salt
Ground Black Pepper
Sweet Peppers (Optional)

Chili & Potato Toppers:
Low Sodium Bacon
Sour Cream
Fresh Green Onions
Shredded Cheese

Served with Pane
Turano Italian Bread

Preheat Oven for 425 degrees.
Peel and dice the onion.
Dice the green bell pepper.
Smash garlic but leave cloves whole.
Sauté in a Dutch oven on medium high heat.
For turkey chili add the meat to the onion and pepper mixture and cook until brown.
Optional: for added flavor chop some sweet peppers
Toss into the mix.
When Turkey is brown add in the spice blend.
Add in fire roasted tomatoes and cannellini beans.
Add the broth. Reduce to a simmer and cook at least 25 mins before serving.

The longer it simmers the better the flavor.
While the chili simmers.
Salt the potatoes and sprinkle with
dry basil and black pepper.
Place potatoes directly on the rack and bake for 45-60 minutes. This is so delicious you’ll want to eat the skins.
Dice Green Onion.
Dice bacon.
Top potatoes and chili as desired.
Serve with Italian bread.

Copyright © 2020-2023, Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle of thetaste100.com