Low Fat, Barbecue Turkey Chili Potato Skillet

Ingredients

4 cups potato, peeled and diced into small pieces

3 cups onions, chopped

Olive oil spray or your favorite cooking spray

2 teaspoons olive oil

1¼ pound package 99% fat-free ground turkey breast, see healthy benefits

1 (18 oz) bottle of barbecue sauce (I like Sweet Baby Ray’s or Bull’s-eye original)

1 cup (8 oz) tomato sauce, from a jar or can

2 tablespoons Worcestershire sauce

Directions

1. Place potatoes in a microwave safe bowl and cook in the microwave for 2-3 minutes until slightly soften. They should not be completely cooked through. Set aside. Place onions in another microwave safe bowl and cook in microwave for 4 minutes, until soft.

2. Coat a large nonstick pan or skillet with cooking spray. Heat olive oil. Add ground turkey. Cook over medium-high heat, about 5-6 minutes. Stir often breaking up turkey into small pieces.

3. Using a rubber spatula, add cooked onions and potatoes to turkey. Stir in barbecue sauce, tomato sauce and Worcestershire sauce. Bring to a boil; reduce heat to low, cover and simmer. Using a rubber spatula, stir a few times while simmering. Continue to simmer until potatoes are completely cooked and soft, about 25-30 minutes.

4. This chili freezes great.

Makes 8 cups (each hearty serving, 1 cup)