CHILI AND POTATOES RECIPE RECIPES

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PINTO BEAN AND POTATO CHILI RECIPE | REAL SIMPLE



Pinto Bean and Potato Chili Recipe | Real Simple image

This mild bean and potato chili comes together in minutes, so save it for nights when you’re worn out but still want to feed the family something delicious, healthy, and homemade. Poblano peppers can vary in heat, so make sure you taste the dish as you’re cooking to adjust the seasoning to your liking. The process of lightly mashing the chili in the pot thickens the broth so the final results are stewy instead of soupy. A radish and cilantro topping adds a pop of color and nice fresh crunch. Complete the meal with tortilla chips or big hunks of toasted buttered cornbread.

Provided by Karen Rankin

Total Time 30 minutes

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil 
2 poblano chiles, seeded and diced
1 large onion, chopped
1 tablespoon ground cumin
5 cups vegetable stock
12 ounces red or Yukon gold potatoes, cut into ½-in. pieces (about 2½ cups)
2 15-oz. cans pinto beans, drained, rinsed, and lightly mashed
1?½ teaspoons kosher salt
4 radishes, thinly sliced
¼ cup fresh cilantro leaves and tender stems
Hot sauce, for serving

Steps:

  • Heat oil in a large saucepan over medium-high. Add chiles and onion and cook, stirring occasionally, until vegetables start to soften, about 5 minutes.
  • Add cumin and cook until fragrant, about 1 minute. Add stock and potatoes; bring to a boil. Reduce heat and simmer until potatoes are tender, 12 to 15 minutes.
  • Stir in beans and salt. Cover and simmer until warmed through, about 5 minutes.
  • Serve chili topped with radishes, cilantro, and a dash of hot sauce.

Nutrition Facts : Calories 405 calories, CarbohydrateContent 70 g, FatContent 7 g, FiberContent 4 g, ProteinContent 18 g, SaturatedFatContent 0.5 g, SodiumContent 1882 mg, SugarContent 8 g

TURKEY CHILI BAKED POTATOES | RECIPES | WW USA



Turkey chili baked potatoes | Recipes | WW USA image

Here's a great chili recipe that can be used to make stuffed, baked potatoes which are a fantastic, family-friendly dinner. While the chili cooks, bake some potatoes. For the tastiest spuds, scrub and poke potatoes with a fork, bake on a baking sheet at 400°F until fork tender, about 45 minutes. Scoop out the potato flesh and mash with some non-fat plain Greek yogurt, salt and pepper to taste. Spoon back into the potato shell and serve.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

2 spray(s) Cooking spray
1 cup(s), chopped Uncooked onion(s)
1 Tbsp Minced garlic
1 Tbsp Chili powder
1 tsp Ground cumin
1 pound(s) Uncooked 99% fat-free ground turkey breast
1 tsp Kosher salt
15 oz Canned crushed tomatoes fire-roasted variety
0.5 cup(s) Canned chicken broth
4 medium Baked russet potato

Steps:

  • Coat a large skillet with cooking spray; heat over medium-high heat. Add onion; cook, stirring, until softened, 5-7 minutes. Add garlic, chili powder and cumin; cook for 30 seconds. Add turkey and salt; cook, breaking up meat with a wooden spoon, until no longer pink, about 10 minutes. Add tomatoes and broth; simmer, 5 minutes. (Optional garnishes include salsa, non-fat plain Greek yogurt and chopped scallions.)
  • Serving size: 3/4 c chili over a baked potato

Nutrition Facts : Calories 199 kcal

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