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Meatless Chili Potato Bowls

Meatless Chili Potato Bowls

Chili is a great one pot Fall meal the whole family can enjoy! I’m always looking for products that I love and can build onto for quick, easy, and healthy meals for my family. Amy’s Organics makes a fantastic vegetarian Organic chili. I added some veggies, a can of petite diced tomatoes, and a little brown sugar. Suddenly a super hearty chili the whole family, including meat lovers, would enjoy! It wasn’t until my husband finished his second bowl that I told him it was vegetarian. He didn’t believe me. We served our chili on top of a warm oven baked potato. Perfect meal for a rainy Fall night!

What you’ll need: (serves a family of 4)

  • 1 Tablespoon Olive oil
  • 1 can Amy’s Organic Medium Chili
  • 1 can Petite diced tomatoes
  • 1/2 Tablespoon brown sugar (or less depending on your taste buds)
  • 1/2 zucchini chopped
  • 1/2 squash chopped
  • 4 Russet potatoes (heat oven to 400 degrees, pierce potatoes with a fork, place potatoes on a foil lined pan, and bake for 1 hr)
  • Toppings of choice- mashed avocado, Greek yogurt as sour cream, shredded cheddar cheese, & olives are our favorites!
  • Place olive oil in a pot with chopped zucchini and squash, sautee until tender
  • Add the can of chili and can of diced tomatoes to the pot, stir well.
  • Add a little brown sugar and stir over medium/ low heat until heated

*Serve warm on top of baked potatoes- simply cut the baked potato in half and mash prior to pouring your chili on top. Remove the skin for your little ones.


This meatless chili is ready to be served!


Meatless chili potato bowls. Dinner is served!

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