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Chili-Topped Baked Potatoes

 Chili-Topped Baked Potatoes
This is a creative twist on traditional chili. The potatoes make it a delicious, and filling, main dish.—Alcy Thorne, Los Molinois, California
14 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 2 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) chili beans, undrained
  • 2 tablespoons sugar
  • 2 teaspoons chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Baked potatoes

Directions

  • In a Dutch oven, cook the beef, onions and green pepper over medium
  • heat until meat is no longer pink; drain. Add the tomatoes, beans,
  • sugar and seasonings.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • Serve with potatoes. Yield: 7 cups.
Nutritional Facts: 1/2 cup equals 134 calories, 4 g fat (2 g saturated fat), 30 mg cholesterol, 237 mg sodium, 13 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.