Potatoes With Vegetarian Chili
Potatoes topped with a hearty vegetarian chili, featuring tender baked potatoes, savory mushroom and vegetable mixture, and melted cheese. Perfect for a comforting, protein-packed meal that appeals to vegetarians and everyone craving bold flavors and wholesome ingredients.
Ingredients
- 8 medium potatoes ⓘ
- 1/4 lb. fresh mushrooms, sliced ⓘ
- 1/2 cup onion, chopped ⓘ
- 1/3 cup green bell pepper, chopped ⓘ
- 1/2 teaspoon minced garlic ⓘ
- 1 (16 oz.) can red kidney beans, undrained ⓘ
- 1 (14 oz.) can stewed tomatoes, undrained ⓘ
- 1/4 teaspoon cumin ⓘ
- 1/8 teaspoon hot sauce ⓘ
- 1/8 teaspoon red pepper ⓘ
- 1/8 teaspoon oregano ⓘ
- 1/2 cup Monterey Jack cheese, shredded ⓘ
- 3 teaspoons green onions, sliced ⓘ
Instructions
- Preheat oven to 400°F.
- Scrub potatoes and prick them with a fork.
- Bake potatoes for 1 hour or until tender.
- Keep potatoes warm.
- Coat a large saucepan with olive oil.
- Place over medium heat, add mushrooms, onion, green pepper, and garlic; sauté for 5 minutes or until tender.
- Stir in the kidney beans, stewed tomatoes, cumin, hot sauce, red pepper, and oregano; cook over low heat until thoroughly heated, stirring occasionally.
- Split the tops of the baked potatoes lengthwise and fluff the pulp with a fork.
- Arrange the potatoes in a 13 x 9 x 2-inch baking dish.
- Spoon the vegetable chili mixture evenly over the potatoes; top with shredded Monterey Jack cheese.
- Bake for 5 to 7 minutes or until the cheese melts.
- Garnish with sliced green onions before serving.
Tips & Substitutions
For a heartier dish, consider adding cooked quinoa or rice to the chili mixture. If you don't have Monterey Jack cheese, feel free to substitute with cheddar or pepper jack for an extra kick. For a quicker option, use canned potatoes instead of baking them. Adjust the spice levels by adding more or less hot sauce according to your taste preferences.
Serving Suggestions
These potatoes with vegetarian chili make a satisfying main dish, but you can also serve them alongside a fresh green salad or cornbread to complete the meal. For a fun twist, top with avocado slices or a dollop of sour cream. This dish pairs beautifully with Mom'S Peach Cobbler for a delightful finish to your meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the potatoes and chili mixture on a baking sheet and warm in a preheated oven at 350°F for about 15-20 minutes. You can also microwave individual portions until heated through, but the oven will keep the potatoes crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Potatoes With Vegetarian Chili contains roughly 666 calories, with 14g protein, 98g carbohydrates, and 27g fat. It is an excellent source of vitamin C (123% of the Daily Value), iron (99% of the Daily Value), and dietary fiber (61% of the Daily Value), and a good source of vitamin A. It also contributes 17g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the chili mixture a day in advance and store it in the refrigerator. Just reheat it before serving. Bake the potatoes fresh for the best texture, or bake them in advance and reheat them briefly in the oven before assembling.
Can I use other beans instead of kidney beans?
Absolutely! You can substitute kidney beans with black beans, pinto beans, or even chickpeas for different flavors and textures. Just ensure that they are drained and rinsed if using canned varieties to avoid excess sodium.
Is this recipe suitable for meal prep?
Yes, this dish is great for meal prep! You can portion it out into individual containers after cooking. Just reheat the portions as needed throughout the week for a quick and nutritious meal. It's perfect for busy schedules or for enjoying hearty vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).