Monday, November 9, 2015

Deluxe Chili Baked Potato

Hiya friends! I worked on fixing up my recipe page to make it more user friendly. I really hope you find it easier to use now! I plan to start sharing a lot of our easy vegan meals and snacks with you all! 
Tonight we had a Deluxe chili baked potato! We make these on a weekly basis as they are healthy, point friendly and come together really quickly! Out of all the meals I have shared, this is probably the one I get asked about the most. 
To save time we often use a can of Amy's chili, but if you make your own chili, even better! You can skip the extra corn, peppers and tomato's if you are tight on time. It is just as good, but the added ingredients give this meal added volume and nutrition.


Deluxe Chili Baked Potato
by Natasha Hurst
Prep Time: 15 min
Cook Time: 15 min
Keywords: entree vegan fall winter
Ingredients (Serves 2-3)
  • 2 large potato's (I prefer white or red skin)
  • 1 398ml of Amy's Chili or 1.5 cups of chili of your choice
  • 1/2 cup of corn, frozen
  • 1/2 cup fire roasted tomatoes
  • 1/2 a Bell Pepper, diced (any color)
  • 2 cups spinach
  • 1 small avocado, diced
  • 4 Tbsp non-dairy sour cream ( we like Tofutti brand)
  • 1/4 cup green onions, diced
  • 1/2 cup baby tomatoes, diced
  • 2 Tbsp black olives, sliced (optional)
  • 1 Tbsp jalapeno's, finely diced (optional)
Using a medium sized pot, over med/high heat add the Amy's Chili, diced bell pepper, fire roasted tomatoes, and corn. Heat, stirring frequently. Once hot, turn heat to low to simmer, stirring occasionally.
Microwave the potatoes on high for 10 min (or until potato's are soft), making sure to poke them well with a fork first! Flip half way through the cooking time.
While the potatoes are cooking, wash and dice all your toppings.
When the potato is finished cooking slice open or gently mash with your fork until opened.
Place 1 cup of spinach over each potato.
Top each potato with half of the hot chili mix.
Finish topping each potato with sour cream, olives, jalapeno's, tomatoes, green onions and avocado.
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