5 large russet potatoes (baker potatoes)
1 pound ground beef
1 Tbsp. minced garlic
2 cups diced onion
1 can black beans
1 can garbanzo beans, drained
1 cup frozen corn
1 can diced tomatoes, no salt added
6 oz. tomato paste
2 Tbsp. Worcestershire Sauce
1 Tbsp. chili powder (Add more if desired.)
1 Tbsp. cumin
2 Tbsp. garlic salt
1 Tbsp. black pepper
1 cup water
1 cup grated sharp cheddar cheese
Preheat oven to 475 degrees. Wash and dry potatoes. Pierce potatoes 5-6 times with a fork. Place directly on oven rack and bake for 30 minutes.
While potatoes are cooking, brown ground beef in a large dutch oven over medium high heat. Add minced garlic and 1 cup of diced onion (reserving second cup for a topping). Stir often until beef is cooked through. Add black beans, drained garbanzo beans, corn, diced tomatoes, and tomato paste. Mix well. Add Worcestershire Sauce, chili powder, cumin, garlic salt and pepper. Stir to incorporate. Add water and bring to a boil stirring often. Reduce heat to low and simmer for 15 minutes.
Serve potatoes topped with chili, grated cheese and diced onion.