Cheesy Potato with Vegetarian Chili
Ingredients
1 medium Russet Potato, rinsed, scrubbed, pierced with a fork
1/2 teaspoon Southwestern Seasoning Blend
1/4 cup Celery, diced
1/4 cup Zucchini, diced
1/4 cup Green Bell Pepper, diced
1/4 cup Pinto Beans (Canned, drained and rinsed)
2 tablespoons Onion, diced
1/8 teaspoon Vegetable Oil
1/3 cup Diced Tomatoes (Undrained)
1ยฝ tablespoons Water
1/2 teaspoon Lemon Juice
1/4 cup Cheddar Cheese, shredded
Instructions
1. Bake the potato: Rinse and scrub under running water. Pierce skin with a fork, spray lightly with oil, and bake at 400ยฐF for 45โ50 minutes until fork-tender.
2. Cook vegetables: In a small saucepan, heat oil over medium heat. Add onions and celery; sautรฉ for about 1 minute. Stir in Southwestern seasoning.
3. Make the chili: Add beans, zucchini, bell pepper, diced tomatoes (with liquid), water, and lemon juice. Simmer on low for 30โ40 minutes until vegetables are tender and flavors combine.
4. Assemble: Slice open the baked potato to make a โboat.โ Spoon about โ
cup chili into the potato and top with ยผ cup shredded cheddar. Serve hot.