Pizza Potatoes with ChiliPizza Potatoes with Chili
From Vegan - Vegetarian Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle. Let no animal suffer or die that we may live!"


Pizza Potatoes with Chili
4 Russet Potatoes, 1-1/2 inches thick
3 cups Chili, thick (your favorite)

Bean Cream (uncheese sauce)
1 - 15-oz. can White Kidney Beans (Cannellini)
1/4 cup Lemon Juice
1/2 cup Nutritional Yeast (powder) OR 1 cup (flake)
Cayenne Pepper OR Hot Sauce (to taste)
1 tbsp. Corn Starch

(To enlarge the photo of the Pizza Potatoes with Chili, click on the photo or link)


Pizza potatoes with chili are a wonderful vegan treat and a lower calorie pizza alternative for people with an allergy to wheat or who don't want to have a bread crust, or who have extra chili and wondered what they could do with it. Pizza potatoes with chili can be baked in either a microwave oven or in preheated conventional oven at 350 degrees F.

Thoroughly wash the russet potatoes to remove all surface dirt. A light scrubbing with a vegetable brush may be helpful.  For uniform baking it is important for each potato to be approximately the same thickness of about 1-1/2 inches thick. (For a pictorial guide to preparing the potatoes see Pizza Potatoes)

Hold a potato on its side and carefully slice the potato lengthwise into three equal width slices.  Place each slice (12 total for the 4 potatoes used) on a large non-stick baking sheet and bake in the oven for about 40 minutes until the inner portions of the potatoes are soft and the cut surfaces are beginning to brown.

While the potato slices are cooking, open the can of beans and pour off the liquid.  Place the beans in the container of your blender, add the lemon juice, nutritional yeast, and corn starch, and run the blender at high speed until the contents are creamy smooth.

If the chili is not thick, it can be thickened with 1 tbsp. corn starch thoroughly mixed in and heated until the chili thickens.

When the potatoes are baked, remove the pan from the oven and set on a wire rack.  The chili and the bean cream should also be ready.  As quickly as possible, spread a layer of the bean cream on each potato slice.  Carefully spoon on the chili.  Place back in the oven until the toppings are hot.

When the pizza potatoes with chili are baked, remove the pan from the oven, and set on a wire rack.  When the pizza potatoes have partially cooled, they can be picked up and eaten as "finger food."

Serve and enjoy with a large tossed salad.

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!