Let me first say, YES, this recipe has a lot of ingredients, mostly spices. I made the decision not to use all purpose chili powder because most commercial brands contain YOU KNOW WHAT and not everyone has no salt added chili powder just lying around. (You should though; go get some.) If it isn’t the most delicious low sodium chili you’ve ever tasted, email and let me know. Nuff said.
SODIUM CONTENT: 257 mg per serving
6 medium russet potatoes, well scrubbed and patted dry
1.5 lbs. lean ground turkey
1 1/2 c. diced onion (1 med/lg onion)
1 c. diced celery (about 2-3 stalks)
1 c. diced green bell pepper (about 1)
1 minced jalapeno pepper
2 t. minced garlic (2 cloves)
2 15-oz. cans no-salt-added whole tomatoes, drained and diced
2 8-oz. cans no-salt-added tomato sauce
1 15-oz. can no-salt-added kidney beans, drained and rinsed
1 15-oz. can no-salt-added black beans, drained and rinsed
3 slices low-sodium bacon, cooked and crumbled
1 t. very-low-sodium or sodium-free beef bouillon granules
1 t. molasses
1 T. dried cilantro
1 t. ground cumin
1/2 t. ground coriander
1/2 t. ground paprika
1/2 t. freshly ground black pepper
1/4 t. dried oregano
1/8 t. cayenne pepper
1/8 t. ground allspice
Preheat oven to 425 degrees. Pierce each potato several times with the tines of a fork (to release steam as it cooks). Wrap each potato individually in a piece of aluminum foil. Place the wrapped potatoes on the middle rack in the oven and bake 1 hour.
Heat a large saute pan over med-high. Add ground turkey and onion and cook, stirring, until turkey is mostly browned. Add celery, garlic and peppers and cook, stirring, another 5 minutes. Reduce heat to low, add remaining ingredients and stir well to combine. Cover pan and simmer, stirring occasionally, about 25 minutes.
Once potatoes are done, remove from oven. Carefully open potatoes, cut an X into the top and press sides gently to open. Place each potato in an individual serving bowl and generously spoon chili over top. Garnish with sour cream and cilantro if desired.