Fully Loaded ‘Baked’ Potatoes that Never Go in the Oven
By Woman's Day Kitchen
Why spend hours in the kitchen when your slow cooker can do the work? This hearty, potato-topping chili takes only 20 minutes of prep time and comes guilt-free with merely 346 calories. Credit: Tina Rupp; Food styling by Christine Albano; Prop styling by Marina Malchin
Related: Discover foods that keep you full longer.
Serves: 4 Edit
Yields: 4 servings
Cost per serving: $2.66
Prep Time: 20 min
Total Time: 8 hr 20 min
Related: Learn about 50 surprising foods under 100 calories.
Nutritional Information
(per serving)
Calories 346
Total Fat 2g
Saturated Fat 1g
Cholesterol 28mg
Sodium 667mg
Total Carbohydrate 65g
Dietary Fiber 12g
Sugars --
Protein 20g
Calcium --
Ingredients
• 1 can(s) (28-ounce) fire-roasted crushed tomatoes
• 6 ounce(s) beer, lager or ale
• 2 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• 1 tablespoon(s) brown sugar
• Kosher salt
• Pepper
• 12 ounce(s) lean beef stew meat, cut into 1/2-inch pieces
• 2 clove(s) (large) garlic, finely chopped
• 1 large onion, finely chopped
• 1 poblano pepper, cut into 1/4-inch pieces
• 4 medium (about 2 pounds total) russet potatoes
• 2 can(s) (15 ounces each) beans, black, small red, or a combination, rinsed
• Tortilla chips, for serving
• Sour cream, for serving
• Grated cheese, for serving
• Cilantro, for serving
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Directions
1. In a 5- to 6-quart slow cooker, whisk together the tomatoes, beer, chili powder, cumin, sugar, and 1/2 teaspoon each salt and pepper.
2. Add the beef, garlic, onion, and poblano pepper and mix to combine. Cook, covered, until the meat is very tender, 7 to 8 hours on low or 4 to 5 hours on high.
3. Fifteen minutes before serving, prick the potatoes with a fork and microwave on high until tender, 10 to 12 minutes. Add the beans to the slow cooker and cook until heated through, about 5 minutes.
4. Split the potatoes and spoon 1 cup of chili over the top of each potato. Serve with tortilla chips, sour cream, cheese, and cilantro, if desired.
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