Turkey Chili Topped Baked Potato

• 1 pound Ground Turkey
• 1 Tablespoon Canola Oil Or Olive Oil
• 1/2 cups Onion, Chopped
• 1 clove Garlic, Minced
• 2 cans (10 Oz. Each) Rotel Original Tomatoes And Chilies
• 1 Tablespoon Tomato Paste
• 1 can 8 Oz. Tomato Sauce
• 1 Tablespoon Chili Powder, More Or Less To Taste
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Dried Oregano, Crushed
• 1 teaspoon Salt
• 1/4 teaspoons Ground Black Pepper
• 1 pinch Sugar
• 1 can (15 1/2-oz.) Red Kidney Beans
• 4 whole Russet Potatoes, Baking Potato
• Optional Potato Toppings: Cheddar Cheese, Grated, Chopped Green Onions, Sour Cream, Sliced Black Olives

1. Heat oil in saucepan over medium heat and add ground turkey.
2. Cook the turkey until cooked through and crumbly, stirring frequently.
3. Add onion and garlic and saute until onion is tender.
4. Add the tomatoes, tomato paste, and tomato sauce along with the chili powder, cumin, oregano, salt and pepper, plus a pinch of sugar.
5. Drain and rinse kidney beans and stir into your chili.
6. Bring to a boil, stirring; then reduce heat and simmer for about an hour.
7. Stir occasionally.
8. Prepare your potatoes by either baking (50-60 minutes at 350-400 degrees F) or microwaving until cooked through and tender.
9. Then make a lengthwise cut down the length of the potato and another crosswise; sqeeze the long ends together open the potato and top with desired amount of chili.
10. Add desired toppings, shredded cheddar, sour cream, and a sprinkling of chopped chives or green onions complete the dish.
11. You can also add sliced black olives if you like.

ground turkey, canola oil, onion, clove garlic, tomatoes, tomato paste, tomato sauce, chili powder, ground cumin, oregano, salt, ground black pepper, sugar, beans, potatoes, toppings

Taken from tastykitchen.com/recipes/main-courses/turkey-chili-topped-baked-potato/ (may not work)