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Chili-Topped Baked Russet

Cook 1 medium baked russet potato in a microwave or toaster oven, halve, and top with 1/2 cup vegetarian chili (such as Kettle Cuisine Three Bean Chili) and 3 tablespoons each shredded sharp cheddar cheese and minced scallion.

Savor with roasted beet salad: Combine 1/2 cup extra thinly sliced, roasted, chilled beets with 1 1/2 teaspoons aged balsamic vinegar, 2 teaspoons minced scallion, and a pinch each of fresh minced rosemary, sea salt, and black pepper.

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