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Vegetarian Chili Stuffed Potatoes: 1 Glorious Meal

Vegetarian Chili Stuffed Potatoes
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Enjoy hearty vegetarian chili baked inside fluffy potatoes for a satisfying and wholesome meal. This recipe is perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 2 large baking potatoes
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup vegetable broth
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the potatoes and prick them several times with a fork.
  3. Bake the potatoes for 45-60 minutes, or until tender.
  4. While the potatoes are baking, heat olive oil in a skillet over medium heat.
  5. Add the chopped onion and cook until softened, about 5 minutes.
  6. Add the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute more until fragrant.
  7. Stir in the kidney beans, black beans, diced tomatoes, and vegetable broth.
  8. Bring the chili to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper.
  9. Once the potatoes are tender, carefully cut them in half lengthwise.
  10. Gently fluff the inside of each potato half with a fork.
  11. Spoon the vegetarian chili generously into each potato half.
  12. Serve immediately with your favorite toppings.

Notes

  • For softer potato skins, you can wrap them in foil before baking.
  • If you prefer a thicker chili, let it simmer uncovered for a few extra minutes.
  • Feel free to add other vegetables like bell peppers or corn to the chili.

Nutrition

Find it online: https://eatableempress.com/vegetarian-chili-stuffed-potatoes/