4	10-ounce (300 g) baking potatoes

olive oil cooking spray

1	large onion, 8 ounces(240 g), chopped

2	cloves garlic, minced

1	35-ounce (794 g) can no-salt-added plum tomatoes, chopped with juice

1	15-ounce(425 g) can low-sodium tomato puree

2	tablespoons (30 g) good-quality chili powder

1	tablespoon (15 g) ground cumin

1	teaspoon(5 ml) crushed dried red pepper flakes

1	teaspoon (5 ml) crushed dried oregano

1	teaspoon (5 ml) ground cinnamon

2	cups (312 g) chopped cooked turkey

1	8-ounce(240 g) green pepper, seeded and chopped

1	15-ounce (454 g) can red kidney beans, rinsed well

fat-free sour cream

fat-free grated cheddar cheese, about 2 tablespoons (14 g) per serving

1. Pre heat the oven to 400°F (200°C), Gas Mark 6.
2. Scrub the potatoes and pat dry. Prick several times with a fork. Bake directly on the middle oven rack (for the tastiest skin, don't oil the potatoes or wrap them in aluminum foil). Bake until soft to the touch, about 55 minutes to 1 1/4 hour.
3. Spray a large nonstick pot with cooking spray and saute the onions and garlic over low heat, stirring until they begin to turn golden. Add the tomatoes and tomato puree along with the chili powder, cumin, pepper flakes, oregano, and cinnamon. Stir to combine and then add the turkey, green pepper, and kidney beans. Bring to a simmer, and cook for 40 minutes.
4. Slice each potato in half, lengthwise and then cut a slash down the middle and open out. Spoon a cup of the chili on each potato half and top with a dollop of sour cream and a sprinkle of cheese.