030: Baked Potato Chili

Made by Lori Embry - Member off the 60 Day Plant Based Challenge

030: Baked Potato Chili

Ingredients

2 big russet potatoes

1 can pinto beans

1 green bell pepper

1 can tomato sauce

2 tsp chili powder

1/4 cup black olives

1/4 cup diced tomatoes

1/4 cup chopped green onion

1/2 cup guacamole

1 tablespoon avocado oil

1 teaspoon thyme

Instructions:

1. Preheat the oven to 425 degrees. Fork potato. Lather in avocado oil and thyme. Place potatoes directly on rack. Place cookie sheet on bottom rack to catch dripping. Cook for 45 to 60 minutes.

   
   

2. Mix strained pinto beans, bell pepper, tomato sauce, and chili powder in a pot. Turn stove to medium. Stir occasionally. Turn off when it bubbles.

   
   

3. Open up potato and pour chili on top of it. Add black olives, diced tomatoes, chopped green onion, and guacamole on top.