– 8 Russet potatoes – 1 tbsp olive oil – 1/2 yellow onion, diced – 2 garlic cloves, minced – 1 can kidney beans, drained and rinsed – 1 can Great Northern beans, drained and rinsed – 1 can black beans, drained and rinsed – 1 can fire-roasted diced tomatoes – 1 can tomato sauce – 2 tbsp chili powder – 1 bay leaf – 1/2 cup vegan Mexican cheese, shredded – Vegan sour cream for topping – Green onions for topping – Jalapenos for topping
Preheat the oven to 350°F. Scrub and poke potatoes, then wrap each individually in foil. Bake for 90 minutes or until fork tender. With 30 minutes left, cook chili in a skillet over medium heat with olive oil, onions, and garlic
Add beans, diced tomatoes, tomato sauce, chili powder, and bay leaf; simmer for 20 minutes. Remove the bay leaf and wrap the potatoes. Cut a slit across each potato and fluff the insides with a fork. Spoon chili over each potato and top with vegan cheese, sour cream, green onions, and jalapenos.
– If you don’t have an oven, you can cook the poked potatoes in the microwave on high for 4 to 5 minutes per side.