Potatoes have a lot of haters nowadays—but they’re LOADED with phytonutrients, antioxidants, vitamin C, and potassium! Plus, they’re an amazingly budget-friendly ingredient. Combined with the canned veggies, beans, and tuna in this recipe, this meal is extra convenient and affordable: just $2 and change per serving! These stuffed potatoes make for a deliciously satisfying dinner, or an easy meal-preppable lunch! Just store the chili mixture separate from your baked potatoes.
salt, to taste
Tuna Taco Chili
1 Tbsp avocado oil
1 cup broth
15 oz canned chickpeas drained & rinsed
15 oz canned corn drained & rinsed
14.5 oz canned diced tomatoes
10-14 oz canned tuna in water (NOT drained)
15 oz canned white kidney beans drained & rinsed
1 cup chopped onion
taco seasoning (to taste)
Preheat oven to 400°F (200°C).
Wash potatoes and pat dry with a towel. Prick each potato with a fork on all sides. Rub avocado oil over the surface of each potato and sprinkle with salt.
Transfer to a baking sheet lined with foil and bake 45 minutes–1 hour, until tender all the way through.
While potatoes bake, prepare your tuna taco chili. Add oil to a pot and cook onion until softened (2-3 minutes).
Add other chili ingredients, except for broth. Mix to combine.
Pour in broth, season to taste, and stir. Cover and simmer for 30 minutes.
When potatoes are baked, remove from oven and allow to cool slightly. To serve, cut lengthwise from end to end. Carefully use a towel to protect your hands and push each end of the potato in toward the center to make it pop open.
Pile in the tuna taco chili mixture, add your favorite toppings, and enjoy! I like to top mine with Greek yogurt or sour cream, and some parsley or chives for garnish!
Serving: 1 stuffed potato