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Vegan Chili Stuffed Baked Potatoes
NUTRITIONAL FACTS
Servings4
- Value
Amount per Serving | Value |
---|---|
Energy (kcal) | 350.0 |
Protein (g) | 12.0 g |
Carbohydrates (g) | 49.0 g |
Sugar (g) | 3.0 g |
Fat (g) | 13.0 g |
Fibre | 9.0 g |
Calcium | 75.0 mg |
Sodium(mg) | 520.0 mg |
Saturated Fat (g) | 2.0 g |
Trans Fat (g) | 0.1 g |
Cholesterol (mg) | 0.0 mg |
Iron | 3.0 mg |
Potassium | 450.0 mg |
Vitamin B12 |
-
4 People
Servings
-
20 Mins
Prep Time
-
40 Mins
Cooking Time
-
60 Mins
Ready In
Ingredients
- 4 large Yukon Gold potatoes, poked in several places with a knife
- 5 Tbsp. (75 ml) Hellmann’s® Vegan, divided
- 1/4 tsp. (1 ml) salt
- 2 tsp. (10 ml) olive oil
- 1 small onion, chopped
- 1 can (540 ml) red kidney beans, rinsed and drained
- 1/4 cup (60 ml) corn
- 2 Tbsp. (30 ml) water
- 1 tsp. (5 ml) chili powder
- 12 cherry tomatoes, halved
MADE WITH
Directions
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Heat oven to 425°F (220°C.) Brush potatoes with 2 Tbsp.(30 mL) of the Hellmann's® Vegan and sprinkle with salt. Arrange on rimmed baking sheet and bake 40 minutes or until tender.
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Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes. Stir in beans, corn, water and chili powder and bring to a boil. Reduce heat and simmer 2 minutes. Add tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in 1 Tbsp. (15 mL) Hellmann's® Vegan
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Split potatoes and evenly spoon chili mixture over top. Garnish, if desired with chopped cilantro and sliced scallions. Dollop with remaining Hellmann's® Vegan.
Chef's Tip
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