Home Food & Drink Vegetarian Chili By scott wardellMay 2, 2012 Search more like this photographypotatochilicookingdraincheeseolive-oilchoppedstirdinnerwaterrecipebakecup Read next Food & Drink 12 Creative Crazy Hair Ideas That Won’t Stress You Out Food & Drink Nickelodeon Hotels & Resorts Riviera Maya Is Making a Big Splash Food & Drink KEVIN! “Home Alone” House is LEGO’s Latest Epic Set Food & Drink The Best Advent Calendars of 2021 Food & Drink 10 Perfect Persian Recipes Kids Will Love Summer barbecue season will soon be upon us, and if you’re planning on feeding a bunch of hungry kids (and parents) then a big pot of this delicious chili will go great with burgers, dogs, chicken, or whatever else you’ve got cooking. Magdalena of What’s For Dinner? says she enjoys the recipe all year long–it’s that good. She makes the chili extra hearty by serving it in a baked potato. Our taste buds are already watering just thinking about drowning a hot-off-the-grill potato in this delicious chili goodness. Top with shredded cheese and dig in. Ingredients 1 c dry red lentils 1 large onion, chopped 1 15oz can red beans, rinsed and drained 1 15oz can black beans, rinsed and drained 2 15oz cans fire roasted diced tomatoes 2 packs McCormick reduced sodium chili spice 1 cup fresh chopped cilantro 1 tbsp olive oil 4 large potatoes 4 tbsp shredded cheese Method 1. Wash and scrub potatoes, dry them with a paper towel, pierce with a fork and wrap into aluminum foil. Bake at 400F for 60-90 minutes (depending on the size of the potato). 2. In the meantime, in a Dutch oven heat the olive oil and saute onions for 4-5 minutes. 3. Add dry lentils and cook for 5 minutes constantly stirring. 4. Add tomatoes (with the juice), beans, McCormick spices, cilantro, and 1 cup of water, lower the heat and cook for 20-30 minutes, stirring occasionally, until lentils are cooked (but not mushy). Add some more water during the cooking if needed – lentils will soak up some of it. 5. Slice potato in half, top with as much chili as you like, sprinkle with shredded cheese and enjoy. recipe and photo courtesy of Magdalena at What’s For Dinner? Scientist by day, fearless chef by night, Magdalena says she’s been cooking ever since she hosted her first “cooking show” in the bathroom mirror as a little girl. Her recipes are both wallet and time friendly, with the occasional shortcut when necessary. Magdalena makes a habit to cook every day, allowing her to showcase her affinity for photography. Check out all of her culinary creations and photo ventures on her food blog, What’s for Dinner?