Hearty potato chili
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | larges | Baking potatoes |
30 | ounces | Lowfat vegetarian chili with beans |
¼ | cup | Salsa |
2 | ounces | Shredded lowfat cheddar cheese |
2 | ounces | Baked tortilla chips |
Directions
Scrub potatoes and pierce several times with a fork. Bake at 425 for 45 to 60 minutes, or until easily pierced with a knife. Potatoes can be cooked ahead of time. Cool and refrigerate until needed.
In a medium saucepan, mix 3 cups cubed baked potatoes (about 2 large), lowfat chili, and salsa. Heat through.
Serve topped with shredded lowfat cheddar cheese and crushed baked tortilla chips.
Per serving: 315⅕ calories; 2½ g fat (6.9% calories from fat); 17⅒ g protein; 58⅖ g carbohydrate; 3 mg cholesterol; 886 mg sodium Recipe by: Prevention, Feb 1999 (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@...> on Mar 21, 1999, converted by MM_Buster v2.0l.
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