A fulfilling meal with 9 grams of fiber.
4 medium-sized baking potatoes
1-8 ounce can kidney beans, rinsed and drained
1-8 ounce can no-added salt tomato sauce
1 cup sliced green pepper
1/4 cup sliced green onion
1 tsp each: cumin, chile powder
1/4 tsp garlic powder
4 Tbsp reduced fat cheddar cheese shreds
Wash and pierce potatoes with a fork. Bake until tender - about 1 hour in a 350º oven or 6-8 minutes per potato in a microwave, (depending upon the size of the potato and power of your microwave; we suggest turning during cooking). They are done when they are fork tender.
Meanwhile, prepare the chili: place beans, tomato sauce, green pepper, green onion and seasonings in a medium-sized sauce pan. Bring to a boil over medium-high heat and then lower heat to a simmer. Cook until the vegetables are tender, about 6 minutes.
Split potatoes in half lengthwise. Fluff with a fork and spread open very wide on each plate. Fill with chili then top each one with 1 tablespoon of reduced-fat shredded cheddar cheese. Optional serving idea: top with nonfat sour cream.