Portion Size: ½ cup chili, 1 small potato

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 tablespoon chili powder
1 teaspoon garlic powder,
2 tablespoons minced onion	Wash, peel and mince
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon paprika
1 1/2 Pound lean ground beef or turkey
1 can (15 1/4 ounce) low sodium kidney beans,	Drained and rinsed
1 can (14 1/2 ounce) low sodium whole peeled tomatoes, undrained and cut up
1 cup water
8 Medium potatoes, washed and pierced with fork
2 cups (8 ounces) grated low fat cheddar cheese
1/2 cup thinly sliced green onions

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large skillet brown ground beef or turkey. Drain excess fat.	Cook until internal temperature reaches 165 F degrees for 15 seconds
2	Stir in chili powder, onion, garlic, sugar, cumin, salt and paprika.
3	Add kidney beans, water and tomatoes. Bring to boil. Reduce heat simmer 20 minutes.
4	Microwave potatoes on high 25 minutes, turning over after 12 minutes	Or follow recipe for baked potatoes
5	Slit potatoes lengthwise and pull back skin.
6	Fluff with a fork. Top each potatoes with prepared chili, cheese, and onions.