Ingredients
- 4 medium red potatoes
- 1 tablespoon olive oil
- 1 medium yellow squash, sliced
- 1 medium zucchini, sliced
- 1 clove garlic, minced
- 1 onion, chopped
- 1 15 oz can vegetarian chili
Directions
Scrub potatoes, pat dry and pierce with a fork 3-4 times.
Place in a microwave and cook until done according to your
own microwave (usually 12 minutes). Sautee the squash,
onion and garlic in oil until tender. At the same time,
warm the chili.
Split the potatoes and add the sauteed veggies and top with
chili. You can also add vegan sour cream. Enjoy!
Serves: 2
Preparation time: 20