Southwest Chili Pouch Potatoes

Southwest Chili Pouch Potatoes

14 1/2 ounces stewed tomatoes
1 medium onion – chopped
1/4 cup chili powder
1 1/2 teaspoons salt
1/2 cup diced tomato
1/4 cup nonfat sour cream
4 sheets heavy duty aluminum foil – (12 inches square)
1 1/3 pounds potatoes – (4 medium) cut into 1/2-inch cubes
1 pound lean ground turkey
15 ounces canned black beans – rinsed and drained

Heat oven to 450°F. In bowl, mix all ingredients except diced tomato and sour cream; divide equally among foil sheets (about 1 1/2 cups each), placing mixture on right halves of foil squares. To seal each pouch, fold left side of foil over mixture. Fold in right edge 1/2 inch; fold again. Fold top and bottom edges the same way, leaving room for heat to circulate inside pouch. Place on baking sheet and bake in center of over 35 minutes. To open pouches, with scissors, cut a cross in the top of each, the pull back points, being careful steam is released. Top contents of each pouch with 2 tablespoons tomatoes and 1 tablespoon sour cream.