Happy Monday everyone! Today I want to share with you one of the best recipes I think I’ve put together! This is more of a wintery-warm recipe, but it has been freezing lately so I am just going to post this because it’s what I’ve been eating lately! I’ve made variations of vegetarian chili before but this recipe takes it to another level as it is stuffed in a potato and topped with a mountain of guacamole!
OH and I should also mention that this recipe is SUPER HEALTHY. Loaded with red kidney beans, pinto beans, tons and tons of veggies, fibre and healthy fats. This recipe is vegan friendly meaning there is no meat or dairy products in this recipe. It can also easily be made oil-free.
Baked Potato and Sweet Potato
There are a few good ways to bake a russet or sweet potato. The first way would be to poke holes with a fork into the potatoes, place on a baking sheet with parchment paper and bake at 400 degrees F for about 1 hour.
For a crispy texture, follow the same steps above but after 20 minutes of baking, remove potatoes from the oven and brush with a bit of olive oil and sprinkle with sea salt {optional}. Then pop them back in the oven for another 40 minutes.
The Chili
There are lots of veggies in this recipe so don’t worry if you don’t have them all. The chili will still taste delicious with a variation of vegetables. Although I highly recommend the mushrooms because in my opinion mushrooms in chili are one of the best combinations!
This recipe can easily be prepared ahead of time and stored in the freezer until ready to eat. Simply reheat and voila, fast healthy meal! The chili recipe tastes great on it’s own as well so if you are pressed for time you can skip the baked potato.
PrintChili Stuffed Baked Potatoes
- Total Time: 1 hour
- Yield: 3 1x
Description
Nourishing vegan chili topped on a baked potato {or sweet potato} covered in a mountain of guacamole.
Ingredients
- 3 russet potatoes OR 3 sweet potatoes {or a combination!}
- 1 tbsp. olive oil
- salt (optional)
- 1/2 onion, diced
- 1 garlic clove, diced
- 1 cup celery. chopped
- 1/2 cup carrots, chopped or shredded
- 1 red bell pepper, chopped
- 1/2 cup organic mushrooms, chopped
- 1/2 cup canned corn, rinsed
- 1 1/2 cups of canned crushed tomatoes
- 1 tbsp tomato paste
- 1 1/2 cups organic vegetable broth
- 1/2 cup of canned pinto beans, rinsed
- 1/2 cup of canned red kidney beans, rinsed
- 1 tsp cumin
- 1 tsp chili powder
- 2 tsp black pepper
- 1 tsp oregan leaves {optional}
- 3 avocados
- 1 tsp garlic powder
- Juice from half a lime
- Juice from half a small lemon
- 1/4 cup green onion, chopped {optional}
Instructions
- Potatoes
- Preheat oven to 400 degrees F
- Line a baking sheet with parchment paper, poke holes with a fork into potaoes, lay potatoes on baking sheet and pop in the oven for 20 minutes.
- After 20 mintes, remove potaotes from oven and brush with olive oil and sprinkle with salt {optional}.
- Bake for approximately 40 more minutes
- Chili
- In a large sauce pan, add just enough vegetable broth to cover the bottom of the sauce pan and add the onion and garlic for about 5 minutes.
- Then add all other vegetables and let them cook for about 10 mintues. Add more vegetable broth if needed.
- Once the vegetables are slighly cooked, add in all canned products and the rest of the vegetable broth.
- Give it a good stir, then add in cumin, chili powder, 1 tsp black pepper and oregan leaves if using.
- Let this cook for about 10 minutes.
- Guacamole
- Cut avocados in half, remove the pit and scrap out the inside of the avocado into a bowl.
- Mash avocado with a fork until a creamy consistency is reached.
- Mix in lemon juice, lime juice, black pepper and garlic powder.
- Finishing Up
- Cut potatoes in half and top with chili and guacamole.
- Top with green onion {optional}.
- ENJOY!
- Cook Time: 1 hour
- Category: vegan, vegetarian, gluten free
- Cuisine: Dinner
Before ending this post I wanted to quickly mention that I have added a “shop” section under “Nutrition Resources” at the top. I’ve added this to help show visually what certain products look like so it’s a bit easier to find in stores {or you can just purchase through Amazon where the shop is linked from}. If you are looking for these products in stores, they are most likely down the health food section so check there first!
Thanks for reading!
-Brittney
Get weekly healthy recipe post sent to your inbox! Sign up today and get a FREE resource guide on my top tips for eating healthy while on a budget! (Sign up on top right hand side or bottom of page!)
You can also find me on: Instagram, Twitter, Facebook, Pinterest
Leave a Reply