Stuffed Potatoes with Chili (meatless)
Portion Size: ½ cup chili, 1 small potato
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon chili powder | |
| 1 teaspoon garlic powder, | |
| 1 teaspoon vegetable oil | |
| 2 tablespoons minced onion | Wash, peel and mince |
| 1 teaspoon sugar | |
| 1 teaspoon ground cumin | |
| 1 teaspoon salt | |
| 1/2 teaspoon paprika | |
| 1 1/2 Pound Imitation beef crumbles | |
| 1 can (15 1/4 ounce) low sodium kidney beans, | Drained and rinsed |
| 1 can (14 1/2 ounce) low sodium whole peeled tomatoes, undrained and cut up | |
| 1 cup water | |
| 8 medium potatoes, washed and pierced with fork | |
| 2 cups (8 ounces) grated low fat cheddar cheese | For vegan: use vegan cheese |
| 1/2 cup thinly sliced green onions |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet saute onion in vegetable oil. | |
| 2 | Stir in chili powder, onion, garlic, sugar, cumin, salt and paprika. Add kidney beans, water, meat and tomatoes. | Cook until internal temperature reaches 165 F degrees for 15 seconds |
| 3 | Microwave potatoes on high 25 minutes, turning over after 12 minutes | Or follow recipe for baked potatoes |
| 4 | Slit potatoes lengthwise and pull back skin. | |
| 5 | Fluff with a fork. Top each potatoes with prepared chili, cheese, and onions. |
