This chili topped potatoes with corn salsa recipe is easy and delicious. Since realizing that potatoes are NOT the enemy and writing a post titled: "Potatoes: To Eat or Not to Eat,"
I’ve been looking for ways to use them. I was inspired by this recipe from “The Starch Solution” by Dr. John McDougall.
I find most recipes a bit bland for my taste so, with this one, I upped the spices and added lime to the salsa. Small organic russet potatoes from the local market were perfect for this meal. Bake extra potatoes for leftovers or to use in other ways.
This recipe calls for canned green chilies but you can use fresh chili peppers if you want. In fact, you can try this recipe with bell pepper, jalapeno or even chipotle peppers.
Having potatoes in this way is a much healthier option than the traditional cheese, butter and sour cream method that is standard. Though, you can still add a spoon of vegan sour cream with my recipe here.
Adding these toppings not only gives you a good serving of protein from the beans but also makes it feel like a complete meal. Have fun playing with the different combinations of flavors you can get by swapping out the pinto beans for black or white beans.
Also, as mentioned before try different peppers, seasoning blend or fresh herbs to change the flavor of this dish.
Try these other flavor packed plant based recipes:
- Moroccan Chickpea Vegetable Tagine
- Vietnamese Tofu Noodle Bowl
- Vegan Chiles Rellenos
- Sweet Potato Veggie Lasagna
- Mushroom Stroganoff
This recipe is perfect for parties because it can be made ahead of time and is easy to eat while in a party setting.
I'd love to hear your feedback in the comments below for this Chili Topped Potatoes Corn Salsa recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking