107
Gluten Free Chili Baked Potato
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 8
Ingredients
- 4 russet potatoes
- 1 pound grass fed ground beef
- 1 (14.5 oz) Hunts Diced Tomatoes - gluten free
- 1 (14.5 oz) Hunts Tomato Sauce - gluten free
- 1 (15 oz) Eden Organic Kidney Beans, drained and rinsed - gluten free
- 1 (16 oz) Eden Organic Pinto Beans, drained and rinsed - gluten free
- 2 teaspoons McCormick Chili Powder - gluten free
- 1 packet McCormick Original Taco Seasoning - gluten free
- 1 medium onion, chopped
- kosher salt
- olive oil
- 1 green bell pepper, chopped
- 2 green onions, chopped
- 1 cup water
- TOPPINGS:
- Daisy Sour Cream - gluten free
- Mexican Blend Shredded Cheese
- green onions
Instructions
- Preheat oven to 350 degrees F.
- Clean the potatoes and jab with fork or knife a few times. Rub with olive oil and sprinkle salt. Individually wrap them in foil and place on a baking pan. Bake for 1 hour to 1 hour 15 minutes.
- Brown the beef in a Dutch oven over medium low heat. Drain water and add the onions. Turn the heat to medium and cook until onions are soft. Add the bell peppers, beans, tomatoes, water, and chili powder. Stir and let simmer for 20 minutes. Adjust taste with salt.
- Top potatoes with chili and the toppings. Serve.
