Total Choice Veggie Chili and Baked Potato

Yield: 1 servings
Calories: 490
Theme: Lunch
Rating:  This recipe has not been rated
Posted on 1/21/2015 | By Kristin Kirkpatrick, MS, RD, LD
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This Total Choice-approved meal is perfect for a cold winter night, and will warm you from the inside out. Loaded with protein and fiber, this meal will keep you full until breakfast. Get the complete Total Choice Plan here.

Ingredients

  • 1/2 cup black beans
  • 1/2 cup kidney beans
  • 1 cup crushed chunky tomatoes
  • 1/2 cup zucchini, chopped
  • 1/4 cup corn
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/4 cup onion, diced
  • 1 baked potato, medium
  • 1/4 cup nonfat plain Greek yogurt

Directions

Poke holes in top of potato and place in oven at 350 F until soft, about 30-40 minutes.

In pan on stove top, heat beans, tomatoes, zucchini, corn, onions and spices and stir until heated through, about 15 minutes.

Plate chili and baked potato and top both with Greek yogurt, if desired.

Protein: 30 g, calories: 490, fiber: 22 g

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This recipe was recently featured in The Total Choice: Customized Meal Plans for Weight Loss.

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