Dr. Oz’s Total Choice Bake Potato & Vegetable Chili Recipe

Veggie Chili and Baked PotatoThis is a hearty recipe that is designed to fill you up and it is loaded with protein and fiber. Once again, our taste buds are taken for a culinary excursion across the Southern border with this unique take on a Mexican staple. The twist combines an American staple from the Midwest with the zesty flavor of the one food that Mexico is truly famous for.

Dr. Oz: Veggie Chili and Baked Potato


  • ¼ cup corn
  • ½ cup black beans
  • ½ cup chopped zucchini
  • ½ cup kidney beans
  • ½ cup diced tomatoes
  • ½ cup diced onions
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ¼ cup nonfat Greek yogurt


Bake potato at 350 degrees for about 40 minutes. Using a medium-sized saucepan, place the beans, tomatoes, zucchini, onions, cumin and chili powder and heat for about 15 minutes. serve the chili on a plate with the bake potato on top and crowned with Greek yogurt.

  • Total amount of protein: 30 grams
  • Total number of calories: 490
  • Total amount of fiber: 22 grams

About Andrew Rezk

Andrew is an online entrepreneur and full time blogger. He likes to write about the latest diet tips, weight loss plans and general health & wellness. He enjoys working online & helping others. To learn more please visit AndrewRezk.com

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