Ingredients:

  • Large Russet Potatoes
  • Tbsp Olive Oil
  • tsp Coarse Sea Salt
  • Tbsp Olive Oil
  • lb Ground Turkey (93% lean)
  • large Yellow Onion, finely diced
  • Red Bell Pepper, diced
  • cloves Garlic, minced
  • Tbsp Chili Powder
  • Tbsp Ground Cumin
  • tsp Dried Oregano
  • /2 tsp Smoked Paprika
  • /4 tsp Cayenne Pepper (optional)
  • (14.5 oz) can Diced Tomatoes, undrained
  • (15 oz) can Kidney Beans, rinsed and drained
  • (15 oz) can Black Beans, rinsed and drained
  • cup Low-Sodium Chicken Broth
  • Tbsp Tomato Paste
  • Square Unsweetened or Dark Chocolate (70% cocoa minimum) OR 1 tsp Instant Coffee granules
  • Salt and freshly ground Black Pepper, to taste
  • cup Shredded Sharp Cheddar or Monterey Jack Cheese
  • /2 cup Plain Greek Yogurt or Sour Cream
  • /4 cup Chopped Fresh Cilantro
  • Jalapeños, thinly sliced (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub potatoes thoroughly. Prick deeply several times with a fork. Rub with 1 Tbsp olive oil and sea salt. Place directly on the oven rack. Bake for 45–60 minutes until skins are crisp and insides are fluffy.
  2. While potatoes bake, heat 1 Tbsp olive oil in a large Dutch Oven over medium-high heat. Add diced onion and bell pepper; sauté until softened (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Push vegetables to one side, add ground turkey, and break it up with a spoon. Cook until fully browned. Drain off any excess fat.
  4. Reduce heat to medium. Stir in chili powder, cumin, oregano, smoked paprika, and cayenne (if using). Cook, stirring constantly, for 1 minute until fragrant.
  5. Stir in tomato paste. Add diced tomatoes, rinsed beans, and chicken broth. Bring to a gentle simmer.
  6. Drop in the square of dark chocolate or coffee granules. Stir until dissolved. Reduce heat to low, cover partially, and simmer gently for at least 30 minutes, stirring occasionally. Season generously with salt and pepper.
  7. Once potatoes are done, carefully slice open lengthwise (do not cut all the way through). Fluff the inside flesh gently with a fork.
  8. Spoon a generous amount of hot turkey chili into the potato cavity. Top immediately with shredded cheese, a dollop of Greek yogurt/sour cream, and a sprinkle of fresh cilantro and sliced jalapeños.