Food 
Thanksgiving Vegetarian Chili Stuffed Potatoes
This recipe is one of the easiest to make for a quick meal. it’s small and simple, but will still make you feel filled. I got this recipe when traveling through Mexico and love it for its rich and complex flavors. Add this appetizer to your Thanksgiving table and your guest will thank you.
Equipment
- Fork
- Baking Tray
- Oven
- Spoon
Ingredients
- 1 Red onion
- 2 Cloves of garlic
- 1 ½ cups of tomatoes
- 2 tbsp of sugar
- 1 pound of kidney beans
- 1 pinch of ground black pepper
- 2 tbsp of olive oil
- 1 pinch of salt
- 1 tbsp of tomato puree
- 4 -6 Potatoes
Instructions
- Wash the potatoes well and cook them with the skin on for about 25 minutes in salted boiling water. Drain them, prick them several times with a fork, brush them with oil and salt them.
- Arrange the potatoes on a baking tray and bake them for approximately 35 to 40 minutes in the oven preheated to 200°C until the potatoes are tender.
- Meanwhile, peel the onion and the garlic cloves, then chop them and sauté them in hot oil until they turn transparent, for 4 minutes.
- Add the tomatoes with their juice and the tomato puree. Season with salt, pepper and sugar and allow the sauce to thicken for 10 to 15 minutes, stirring occasionally
- Rinse the kidney beans and drain them. Add them to the sauce 5 minutes before the end of the cooking process.
- Adjust the seasoning of the sauce if necessary.
- Cut the potatoes lengthwise and gently hollow out the insides with a spoon. Top the potatoes with the chili sauce.
- Serve and enjoy your dish!
Notes
NUTRITIONAL FACTS:
Amount per Serving / Calories 112g / Fats 21g / Cholesterol 15mg / Total Carbohydrate 28g / Protein 21g
If you enjoyed this Chili Stuffed Potatoes recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
