Chili Stuffed Baked Potatoes
These chili stuffed baked potatoes make for a deliciously satisfying dinner, or a fun and easy meal prep lunch! Often, the healthiest meals are the simplest, and we really can't let healthy food get boring. Otherwise, we won’t want to keep eating it!
Ingredients
One Pot Tuna Taco Chili:
- 15 oz can white kidney beans drained & rinsed
- 15 oz can chickpeas drained & rinsed
- 14.5 oz can diced tomatoes
- 15 oz can corn drained & rinsed
- 2 cans 5-6 oz ea. tuna in water, not drained
- 1 cup chopped onion
- 1 Tbsp oil
- taco seasoning to taste (premade or homemade)
- 1 cup broth
Baked Potatoes:
- 4 potatoes
- avocado oil
- salt to taste
Optional Toppings:
- sour cream/Greek yogurt
- cheese
- chives
- pico de gallo
Instructions
- 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!
Nutrition
Serving: 1stuffed potato | Calories: 497kcal | Carbohydrates: 79g | Protein: 30g | Fat: 7g | Fiber: 17g | Sugar: 15g