Baked Potato with Black Bean Chili

Baked Potato with Black Bean Chili

This recipe is filled with cheese and salsa, which makes it an extra special comfort dish for the cold winter months. It is served with a baked potato which, if you cook the night before, makes this a super speedy dinner.  

Baked Potato with Black Bean Chili

Serves 4

4 Russet potatoes

1 tablespoon olive oil

1 large garlic clove, minced

1 small jalapeno pepper, seeded and minced

1 onion, chopped

1 bell pepper, seeded and chopped

1 14 fl oz can black beans, drained and rinsed

1 14 fl oz can plum whole tomatoes

1 carrot, grated

1 teaspoon cumin

1 teaspoon chili powder

½ cup tomato salsa

1 cup grated Monterey Jack cheese

Cilantro, chopped

Salt and pepper to taste

Directions:

Preheat oven to 425° F. 

Prick potatoes with a fork a few times and bake until cooked, about 50 to 60 minutes. 

Heat oil in a medium-size skillet over medium-high heat. Add garlic, jalapeño, and chopped onion. Sauté until soft, about 5 minutes. Stir in the beans, grated carrot, cumin, chili powder and salsa and simmer for about 10 minutes. Add the cheese and season with salt and pepper. Mix until cheese is melted.  

To serve, cut the baked potato open and spoon the bean mixture on top. Sprinkle with cilantro and serve with extra salsa.

Chili loaded with cheese and salsa served in a baked potato

Other Vegetarian Recipes To Try:

Veggie Chili with Avocado and Cilantro

Curry Veggies with Garbanzo Beans

Kale Squash and Bean Soup