Chili Stuffed Baked Potatoes
Ingredients
- Potatoes
- 1 medium onion
- 4 cloves garlic
- 1 green pepper
- 1 small carrot
- 5-6 medium tomatoes or 560 g canned tomatoes
- 6 tbsp tomato paste
- 2 cups water or vegetable broth
- 4 cups canned beans (e.g., kidney, black, pinto, white)
- 2 tsp coconut sugar or brown sugar
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp salt or less
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp hot chili powder
- 1-2 hot red chili peppers
- 2 tsp oil of choice
- Vegan cheese
- Fresh cilantro or parsley
Preparation
Wash the potatoes, pierce them a couple of times with a fork, and brush with some oil.
Bake in the oven at 390 degrees F (200 degrees C) until tender, about 40-50 minutes, depending on the size.
In a large pan or pot over medium heat, add the oil and sauté the onion and pepper for about 5 minutes.
Add the garlic and sauté for an additional 2 minutes, stirring occasionally.
Mix in the tomatoes and sauté for another 3 to 5 minutes.
Add all remaining ingredients for the chili, increase the heat, and simmer for about 30 minutes or longer, stirring occasionally.
Garnish with fresh cilantro or parsley.
Once the potatoes are tender, cut into each potato and scoop out some of the flesh.
Fill each potato with a little chili, add vegan cheese, and put back in the oven for 5-10 minutes.
Serve and enjoy.
