Idaho Potato Chili - cooking recipe

Ingredients

2 1/2 c. Idaho Potatoes, peeled and cut into cubes
1 Tbsp. vegetable oil
1 c. chopped onion
1 c. diced green bell pepper
1 clove garlic, minced
8 oz ground turkey
2 Tbsp. chili powder
1 can (28 oz) whole tomatoes, undrained
1 can (16 oz) kidney beans, drained and rinsed
1/2 tsp. salt
1/4 c. chopped fresh cilantro
1/4 c. plain nonfat yogurt or 2 Tbsp. sour cream
1/4 c. sliced green onions or chopped tomato

Preparation

Heat oil in large saucepan over medium -high heat.
Add onions, pepper and garlic.
Cook and stir 5 minutes or until softened.
Add Turkey.
Cook and stir 5 to 6 minutes or until no longer pink, breaking up with a spoon.
Stir in chili powder.
Cook for 1 minute.
Add canned tomatoes, potatoes, beans, 1 cup water and salt.
Bring to a boil.
Reduce heat to low.
Simmer, covered, 30 minutes, stirring occasionally.
Remove from heat.
Stir in cilantro.
Top with yogurt and green onion.
Serves 4 to 6.