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
Chili Topped Potatoes with Corn Salsa
- 6 large russet potatoes
- 2 15 oz cans pinto beans drained and rinsed (or 3 cups homemade )
- 1 cup salsa fresca
- 1 can chopped green chilies 4 oz
- 1 small onion chopped
- 1-2 cloves garlic crushed or minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp ground red pepper
- sea salt and pepper to taste
- 1 ear fresh corn on the cob corn removed and boiled in scant water for 2 minutes then cooled in the fridge.
- 1 large tomato chopped
- 1/4 cup chopped fresh cilantro divided
- 4 scallions (green and white parts), chopped
- 1 lime juiced
- Preheat the oven to 375°. Place the potatoes on the rack in the oven and bake for about 45 minutes or until tender.
- In a saucepan, stir together the beans, salsa, chilies, onions, garlic, chili powder, cumin, red paper and half of the cilantro. Salt and pepper to taste. Cook over low heat, stirring occasionally, for 15 minutes.
- In a separate bowl, stir together the tomato, corn, scallions, remaining cilantro and lime juice.
- To serve, split potato down the center with a knife and fill with chili. Top with corn salsa.