What you need:
2 tsp. vegetable oil/olive oil
1 small onion, finely chopped
1 clove of garlic, minced
1 cup of red and green peppers, diced
1 package of Quorn grounds/meatless grounds
1 14 oz can of diced tomatoes
2 tsp. chili powder
2 tsp. cumin
1 cup of red kidney beans, drained
Salt and pepper to taste
4 large baked potatoes, baked and still hot
What you need to do:
Place oil in a large non-stick pan over medium-high heat; Add onion; sauté 4-5 minutes or until softened and then add garlic.
Add peppers, grounds (Quorn or other), tomatoes, chili powder and cumin. Reduce heat; simmer 8-10 minutes.
Stir in kidney beans, season with salt & pepper and continue to simmer 3 -5 minutes longer.
Slice open each baked potato.
Fill with generous amount of chili mixture; top each with 1 Tbsp. cheese.
Serve immediately, sprinkled with chopped scallions and a dollop of sour cream, if desired.
Seriously, this was so good and beyond filling. I cheated and used the microwaveable potatoes, which is totally acceptable (in my opinion). We have enough for leftovers and I cannot wait to nosh on this at lunch!