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Chili Stuffed Baked Potatoes

  • Author: Brittney- Exploring Healthy Foods
  • 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

Scale
  • 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

  1. Potatoes
  2. Preheat oven to 400 degrees F
  3. 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.
  4. After 20 mintes, remove potaotes from oven and brush with olive oil and sprinkle with salt {optional}.
  5. Bake for approximately 40 more minutes
  6. Chili
  7. 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.
  8. Then add all other vegetables and let them cook for about 10 mintues. Add more vegetable broth if needed.
  9. Once the vegetables are slighly cooked, add in all canned products and the rest of the vegetable broth.
  10. Give it a good stir, then add in cumin, chili powder, 1 tsp black pepper and oregan leaves if using.
  11. Let this cook for about 10 minutes.
  12. Guacamole
  13. Cut avocados in half, remove the pit and scrap out the inside of the avocado into a bowl.
  14. Mash avocado with a fork until a creamy consistency is reached.
  15. Mix in lemon juice, lime juice, black pepper and garlic powder.
  16. Finishing Up
  17. Cut potatoes in half and top with chili and guacamole.
  18. Top with green onion {optional}.
  19. ENJOY!
  • Cook Time: 1 hour
  • Category: vegan, vegetarian, gluten free
  • Cuisine: Dinner

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Find it online: https://exploringhealthyfoods.com/chili-stuffed-baked-potatoes/