Hearty potato chili

Yield: 4 servings

Measure 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

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.

Similar recipes