Best Stuffed Potatoes With Lentil Chili Recipes

MEXICAN BAKED POTATOES

Steps:

• Pre-heat the oven at 400°. Poke the potatoes with a fork a few times and wrap them in aluminium foil. Cook the potatoes for about 60 minutes. Depending on the size of your potatoes, you might need to cook them more or less. Test them after 45 minutes and then, every 15 minutes or so: the potatoes are ready when you can enter a knife all through their flesh very easily without resistance.
• If the vegan white queso is not prepared ahead, now is a good time to start making it as well (you will have to boil potatoes and cashews to make it)
• Warm a large pan, then add the onion, pepper and a pinch of salt and black pepper and cook over medium high heat for about 5-6 minutes until soften. Use oil or a small amount of water to prevent the veggies from burning.
• Add the garlic, oregano and chili powder and cook for one more minute while stirring.
• Then, add the lentils, canned tomatoes (with all the juice) and water. Cook for about 10 minutes on medium heat stirring regularly (keep on a gentle simmer). Keep cooking until thicker: the lentil stew is ready when you reach a saucy texture without being too watery. Then, add the leafy green and keep cooking for about 1-2 more minutes or until wilted. Taste and adjust the seasonings (salt, pepper and chili powder).
• Make an opening through the cooked potatoes lengthwise (without cutting them all the way through). Using a fork, fluff the flesh to loose it up a bit.
• Add one or two large spoonfuls of the lentil stew inside the potato as well as on the side.
• Drizzle with the vegan white queso or add a dollop of vegan sour cream.
• Garnish with the fresh toppings of your choice and enjoy!

HEALTHY LENTIL CHILI

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.
• Stir in the vegetable broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.
• Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

VEGAN LENTIL CHILI

Steps:

• Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.
• Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.
• Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.

DOUBLE-YUMMY CHILI STUFFED BAKED POTATOES

Steps:

• To make the potatoes: Preheat the oven to 425 degrees F.
• Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
• Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho chile, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
• Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills.

CHILI-STUFFED SWEET POTATOES

Steps:

• Pierce the sweet potatoes several times with a fork and microwave, turning halfway through, until soft, 15 to 20 minutes. Meanwhile, toss the coleslaw mix, pico de gallo, pickled jalapenos and 1/2 tablespoon olive oil in a medium bowl and set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tomato paste, chili powder and cumin and cook, stirring, until toasted, about 1 minute. Add the beef and 1/2 teaspoon salt and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Remove from the heat.
• One at a time, hold the sweet potatoes in a kitchen towel, cut open and scoop out a few spoonfuls of flesh; add to the skillet with the beef mixture along with the cheese and scallions. Season with salt. Return the skillet to medium heat and stir until the cheese melts, about 1 minute. Spoon into the sweet potatoes and top with the slaw.