Monday, December 20, 2010

Potato Chili Bake

Here's another simple meal. I got home recently after a long night, and needed some nourishing, filling, excessively salty and somewhat fatty food. So here's what I had. Hope you enjoy!

1 russett potato, peeled or not, but cut into cubes
1/4 large onion, sliced
1 tablespoon olive oil (mine was rosemary infused)
1 1/2 teaspoons rice wine vinegar (or any other sort you like)
1 teaspoon salt
1 teaspoon harissa (or other hot sauce)
10 ounces chili, homemade or canned (I used meat chili but vegetarian chili works too)
cheese (optional)

Heat oven to 350F. Combine all ingredients but the chili (and cheese), and bake for 45 minutes. Add chili (and cheese) and bake another 10-15 minutes. Serves 2. Also, I ate this with chopped pickles on top.

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