My latest Meatless Monday adventure was this tasty dish. It is so simple you could actually make it in the microwave, but I definitely prefer the oven and stove. It is a hearty and delicious vegetarian meal that will satisfy anyone's appetite. Serve with steamed broccoli to complete the meal.
Chili
1 can salt free black beans
1 8 oz can tomato sauce
1 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon cayenne pepper
Potatoes
1 teaspoon olive oil
sea salt
2 small/medium baked potato
Toppings
1/2 cup cheese
jalapeno slices
Preheat oven to 400F
Wash potatoes, roll each in 1/2 teaspoon olive oil and sprinkle with salt
Poke each potato with a fork all over about 8 times
Place on middle rack of oven and put a tray on bottom rack to catch any drippings
Bake for 60-70 minutes
While potatoes are baking drain black beans and add all chili ingredients to a medium sauce pan, stir to combine, turn heat to low, and cover
Once potatoes temperature reaches 210F (take temp with a meat thermometer) or the skin is crunchy and the inside gives easily when pushed on or pierced with a fork they are done.
Serve chili on the side or spoon over potatoes and top with cheese and jalapenos..
Servings 2
Per serving (1 potato, 1/4 cup cheese, 1/2 chili)
540 calories
