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Chili in Baked Potatoes
Ingredients:
- (2 large) baking potatoes
- (1 tsp.) olive oil
- (1 1/2 cups) mushrooms, sliced
- (1 cup) onions, chopped
- (1/2 cup) green peppers, chopped
- (1 large clove) garlic, minced
- (14 1/2 oz. can) low-sodium kidney beans, rinsed and drained
- (14 1/2 oz. can) no-salt-added stewed tomatoes (with juice)
- (1 cup) frozen corn kernels
- (3 Tbsp.) canned green chilie peppers, chopped
- (2 tsp.) dried oregano
- (1 tsp.) ground cumin
- (1 tsp.) chili powder
- (1/2 cup) reduced-fat hot-pepper monterey jack cheese,
shredded
- (4 Tbsp.) nonfat sour cream
- (4 Tbsp.) scallions, sliced
Preparation Time
About 15 minutes
Cook Time
About 1 hr 25 minutes
Instructions
- 1Preheat oven to 400°F. Place potatoes on a foil lined baking sheet and bake 1 hour, or until fork tender.
- 2Place a large saucepan over medium heat. Add oil. When hot, add mushrooms, onions, green peppers and garlic. Cook 4-6 minutes, stirring occasionally.
- 3Add beans, tomatoes (w/juice), corn, peppers, oregano, cumin and chili powder. Cook 15 minutes.
- 4Halve each potato and top with 1 cup chili and 2 Tbsp. cheese. Bake 3-5 minutes, or until cheese melts.
- 5Serve each potato with 1 Tbsp. each sour cream and scallions.
Nutritional Information
Serving Size: 1/2 potato, 1 cup chili, 2 Tbsp. cheese, 1 Tbsp. sour cream
Amount Per Serving:
- Calories 355
- Total Fat 5.1 g
- Total Carbohydrate 65.1 g
- Protein 17.1 g
- Cholesterol -- mg
- Sodium 431 mg
- Fiber 13.1 g
Additional Information
Recipe Category: Lunch
Recipe Subcategory: Soups and Stews
Recipe Ethnicity: N/A
Dietetic Info:
- Glycemic Index:
- Gluten Free: Yes
Vegetarian/Allergen Info: Contains Dairy
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
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Recipe