POTATOES AND CHILI RECIPES

POTATO CHILI RECIPE - HEALTHY.FOOD.COM

Potato Chili Recipe - Healthy.Food.com image

This is a recipe from the Radiant Recovery website. Adapted to fit my allergies and our tastes. A very easy recipe that's great on a cold winter night.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb lean ground beef (I use 96% lean)
1 teaspoon grapeseed oil
1/4 cup onion, chopped
1 1/2 tablespoons jalapenos, seeded and diced
4 cups potatoes, diced (you may leave the peel on)
1 (14 1/2 ounce) can diced tomatoes
1/2 cup water (more if needed)
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon oregano

Steps:

In a large skillet, brown ground beef with oil, onion and jalapeno.
Add potatoes to pan with tomatoes, water and spices.
Simmer covered, about 25-30 minutes, or until potatoes are tender.

Nutrition Facts : Calories 255, FatContent 7.5, SaturatedFatContent 2.5, CholesterolContent 36.9, SodiumContent 86.2, CarbohydrateContent 32.4, FiberContent 5.5, SugarContent 4.5, ProteinContent 15.7

CHILI-TOPPED POTATOES RECIPE | SOUTHERN LIVING

Chili-Topped Potatoes Recipe | Southern Living image

Combining chili and baked potatoes will become your new favorite dinner recipe. Cooking the potatoes in the microwave will make prep time even shorter and the chili can be made ahead and frozen. Dinner can't get much easier than that.

Provided by Southern Living

Total Time 48 minutes

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 pound ground chuck
1 onion, chopped
1 (16-ounce) can pinto beans, undrained
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (1 1/4-ounce) envelope taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
2 cups water
4 large baking potatoes
Toppings: shredded Cheddar cheese, sour cream, chopped green onions

Steps:

Cook ground beef and onion in a Dutch oven, stirring until beef crumbles and is no longer pink; drain and return to pan. Stir in pinto beans and next 6 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes.
Scrub potatoes; prick several times with a fork.
Microwave potatoes 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let stand 2 minutes. Split potatoes, and top evenly with chili. Serve with desired toppings.NOTE: If you like less chili on your potato, freeze half of mixture up to 3 months. Thaw in refrigerator, and microwave at HIGH, stirring occassionally, until thoroughly heated.

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