CHILI OVER BAKED POTATOES

This is one of those meals you can serve to vegans and non-vegans alike, and no one will miss a thing.

Beans and potatoes make for a filling combination that leaves you satisfied and nourished, without that stuck-on-the-couch feeling.

Top your meal with creamy avocado, homemade vegan sour cream, fresh herbs, and your favorite hot sauce…which is Cholula. Your favorite hot sauce is Cholula. If you wish to remain in good graces.

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Ingredients

4-8 Yukon gold potatoes

1 onion, minced

4-5 cloves of garlic, pressed/minced

1 tsp cayenne

2 tsp garlic powder

2 tsp oregano

1 tbsp chili powder

¼ c. celery, minced

2 medium carrots, diced

1 bell pepper, diced

1 15-oz can black beans, drained and rinsed

1 15-oz can kidney beans, drained and rinsed

1 15-oz pinto beans, drained and rinsed

1 can fire-roasted tomatoes

1 small jar/can tomato paste

Some water or veggie broth for desired consistency

Toppings: Cashew Sour Cream, green onion, cilantro, avocados, and your favorite hot sauce

Method

1. Bake potatoes at 400° F for about 35 minutes or until soft.

2. In a large pot, sauté onions and garlic in a little water for about 5 minutes. Continue adding bits of water at a time throughout the whole cooking process to prevent sticking. This is how to cook without oil.

3. Add spices and veggies and stir to combine, cooking on medium heat for about 2 minutes.

4. Add beans, tomatoes, tomato paste, and enough liquid to reach desired consistency. I add about half a cup.

5. Bring to a boil and allow to simmer for at least 20 minutes; but the longer it simmers, the deeper the flavor will be.

6. Serve over baked potatoes and add cashew sour cream, avocado, green onions, hot sauce, and whatever toppings you like!