Healthy meat and potato recipe

 This post was originally published as Day 3: Cold Weather Recipes by Laurel on Health Food blog.

 

Ooh baby, are you guys ready for this one? It’s Day 3 of the “7 Days of Cold Weather Recipes” blogathon, and tonight’s meal is a homestyle, traditional recipe catered to the meat and potato lovers. I’ve been super busy this week with dance rehearsals, and my sore muscles were aching for some protein and carbs. This meal is indulgent, but of course, it’s healthy. Hope you love it!

I made a thicker, smaller portion of chili in a deep saute pan while I baked the potatoes in the oven. Topping a small baked potato with a generous scoop of chili feels like I feast, but it actually keeps your portions in check. Potatoes get a bad rap when it comes to health foods, but these comforting whole foods are full of potassium, vitamin C, and B vitamins and are fabulous when you serve them with healthy toppings.

Cold Weather Tip: There’s nothing better than chili and a baked potato when it’s cold out. I like to drink a glass of red wine with this meal for extra warmth and a healthy dose of antioxidants.

Chili Topped Baked Potatoes
(serves about 6)

Mmm chili topped potato! Time to dig in.

1 medium onion
1 large carrot
2 celery stalks
3 cloves garlic
1 can red kidney beans
1 lb. organic ground beef
1 can diced tomatoes in juice (28 oz.)
1 tbsp. concentrated tomato paste (or regular tomato paste)
1/2 cup red wine
1 tsp. cumin
1 tsp. chili powder
1 tbsp. dried oregano
3 tbsp. extra virgin olive oil
Salt & pepper
Small baking potatoes (1 per person)
Greek yogurt (for garnish)
Green onions (for garnish)

Preheat your oven to 425 degrees. Prick the potatoes with a fork on all sides and rub them with 1 tbsp. of olive oil. Sprinkle a little salt on the skin and place them in the oven directly on the oven rack. Cook for about 45 minutes to 1 hour until you can easily stick a fork in them. Meanwhile, dice up the onion, carrot, and celery.

Cook them in a deep sauté pan (or soup pot) over medium heat for about 10 minutes, stirring frequently. Chop up the garlic and add it to the pan. Cook for 2 more minutes. Add the cumin, chili powder, oregano, and tomato paste, and stir well. Season the ground beef with salt and pepper and add it to the pan.

Break up the meat with your spatula and allow it to cook until it turns brown. Pour in the red wine, can of diced tomatoes, and kidney beans. Bring to a boil, then reduce to a simmer, stirring occasionally until the baked potatoes are finished cooking.

Take the potatoes out of the oven and cut one down the middle using a fork to break up the potato. Pour a generous scoop of chili on top of the potato and garnish with 1 tbsp. of yogurt, chopped green onions, and a sprinkle of black pepper.

Tip: If you like to avoid dairy like I often do, try coconut milk yogurt or diced avocado as a substitute for the creamy greek yogurt topping.

See also Day 1 and Day 2 of this marathon.

Plain baked potato waiting for toppings

Chili simmering in the pan