8 large baking potatoes
1 1/3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/3 cup chopped green pepper
1 clove garlic, minced
1 (16 ounce) can kidney beans, drained and rinsed
1 (14.5 ounce) can reduced sodium stewed tomatoes, drained
1/4 teaspoon ground cumin
1/8 teaspoon whole oregano
1/8 teaspoon ground red pepper
1/8 teaspoon pepper
1/8 teaspoon hot sauce
1/2 cup shredded reduced fat Monterey jack cheese
2 tablespoons sliced green onions

Wash potatoes and prick several times with a fork. Bake at 400 degrees for 1 hour or until soft. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add mushrooms, onion, green pepper and garlic and saute until tender. Stir in beans and next 6 ingredients and cook over medium-low heat until heated through. Cut a slit in each potato and squeeze ends with fingers to fluff pulp. Spoon chili mixture evenly into potatoes and sprinkle with cheese. Serve with fat free sour cream if desired.

Makes 8 Servings
Serving Size: 1 potato and 6 ounces chili topping