Tuesday, March 9, 2010

Black Bean Chili and Baked Potato

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.

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

1 teaspoon olive oil
sea salt
2 small/medium baked potato

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

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