Baked Potato and Chili

Remember when you froze the leftover vegetarian chili in the second week of
September? Well, now’s the payoff. Here’s an easy weeknight meal! Thaw that chili! Set it out on the counter to thaw during the day or pick up a can of vegetarian chili at your local grocery store.

Comfort food flavors of chili combined with baked potato and a dash of extra sharp cheddar cheese are on tonight’s menu. This meal’s very satisfying and packs a bunch of potassium and magnesium as a bonus.

Make individual green side salads as a companion to the meal.

Grocery List Baked Potato and Chili
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Baked Potato and Chili

Produce

red or green leaf lettuce(if needed)

cucumber(if needed)

2 medium Russet baking potatoes 

cherry tomatoes(if needed)

Canned/Dried Foods

one 15 oz. can vegetarian chili (if no chili available in your freezer)  

Frozen Foods

Meat/Fish/Poultry

Chilled Foods/Dairy 

1 pint leftover Vegetarian Chili (removed from freezer this morning)

4 oz. sharp cheddar cheese(if needed)

plain nonfat yogurt (if needed)

Nutritional Value Baked Potato and Chili

Nutritional Analysis

Baked Potato with Chili

Per Serving

Calories: 640

Protein: 19 g

Carbohydrates: 80 g

Total Fat: 18 g

(Saturated Fat: 6 g)

Dietary Fiber: 9 g

Cholesterol: 30 mg

Sodium: 290 mg

% calories from fat: 40.5 %

Serving Size:

One 8 oz. Russest Potato with skin and one cup Vegetarian Chili with a dressed side salad.