Baked Potatoes With Vegetarian Chili Recipes

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BAKED POTATOES WITH VEGETARIAN CHILI

Less fat than potatoes loaded up with bacon and beef, this recipe is filled with good-for-you veggies.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h20m

Yield 6 loaded baked potatoes, 6 serving(s)

Number Of Ingredients 9



Baked Potatoes With Vegetarian Chili image

Steps:

  • Preheat oven to 375°F.
  • Wash potatoes thoroughly and poke with a fork 4-5 times. Wrap in foil or place on a cookie sheet.
  • Place in oven for 45-60 minutes or until soft.
  • While potatoes are cooking, chop olives and green onions into small slices and grate carrots.
  • Heat chili briefly in microwave or on stove top until warm.
  • Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
  • Carefully take out potatoes when finished cooking. Slice open and garnish with your favorite toppings.
  • Serves 6.

Nutrition Facts : Calories 346, Fat 10.1, SaturatedFat 4.5, Cholesterol 20.5, Sodium 548.8, Carbohydrate 52.9, Fiber 9.4, Sugar 8.2, Protein 15

6 russet potatoes
1 (5 3/4 ounce) can black pitted, large olives
4 -5 green onions
2 -3 carrots
8 ounces vegetarian chili
1 bunch broccoli, cut into small pieces and lightly cooked in microwave or 1 bunch broccoli, steamed
1 cup cheddar cheese, shredded
8 ounces nonfat yogurt (or sour cream)
1/2 cup salsa

VEGETARIAN BLACK BEAN CHILI

Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

Provided by Robyn Fuoco

Categories     Bean     Tomato     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Spice     Bell Pepper     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 14



Vegetarian Black Bean Chili image

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
  • Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

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