This 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