Pin It Fluffy baked potatoes topped with a hearty bean-and-tomato chili make for a comforting, budget-friendly meal that's satisfying any day of the week.
I first made chili-style baked potatoes when I wanted a simple vegetarian dinner that still felt hearty and filling. The combination of crisp potato skin with spicy chili quickly became a favorite in my home.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive oil: 1 tablespoon
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Bell pepper: 1, diced
- Ground cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Smoked paprika: ½ teaspoon
- Dried oregano: ½ teaspoon
- Chopped tomatoes: 1 can (400 g/14 oz)
- Kidney beans: 1 can (400 g/14 oz), drained and rinsed
- Black beans: 1 can (400 g/14 oz), drained and rinsed
- Salt: ½ teaspoon, or to taste
- Black pepper: ¼ teaspoon
- Cayenne pepper (optional): Pinch, for heat
- Shredded cheddar cheese (optional): 60 g (½ cup)
- Sour cream or Greek yogurt (optional): 4 tablespoons
- Spring onions (optional): 2, thinly sliced
- Fresh cilantro (optional): chopped
Instructions
- Bake the potatoes:
- Preheat oven to 200°C (400°F). Prick potatoes several times with a fork, rub with salt, and place directly on oven rack. Bake for 50 to 60 minutes, or until tender.
- Cook the chili:
- While potatoes bake, heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened. Add cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute. Stir in chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne. Simmer uncovered 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
- Assemble and serve:
- Split baked potatoes open, fluff insides with a fork, and spoon chili generously over each. Add desired toppings and serve hot.
Pin It This dish is always requested for our family game nights; everyone loves customizing their own potato with their favorite toppings.
Required Tools
Oven, saucepan, wooden spoon, knife, and cutting board are all you need for preparing this recipe.
Allergen Information
This dish contains dairy if using cheese or sour cream. It's naturally gluten-free, but always check canned goods and spice labels to confirm.
Nutritional Information
Each serving without toppings: Calories 370, Total Fat 5 g, Carbohydrates 66 g, Protein 14 g.
Pin It Enjoy these chili-style baked potatoes fresh from the oven for the best texture and warmth. Customize with your favorite toppings for a personal touch.
Recipe FAQs
- → What type of potatoes work best for baked dishes?
Russet potatoes are ideal due to their fluffy texture when baked, making them perfect for stuffing or topping.
- → Can I adjust the spice level in the chili topping?
Yes, the pinch of cayenne pepper is optional and can be increased or omitted to suit your preferred heat level.
- → Are there suitable substitutions for the beans?
Pinto or cannellini beans can replace kidney or black beans to vary flavor and texture.
- → How long should the potatoes be baked for best results?
Bake at 200°C (400°F) for 50 to 60 minutes until the potatoes are tender when pierced with a knife.
- → What toppings complement the baked potatoes and chili?
Shredded cheddar, sour cream or Greek yogurt, sliced spring onions, and fresh cilantro enhance flavor and texture.
- → Is this dish suitable for gluten-free diets?
Yes, naturally gluten-free ingredients are used, but be sure to check canned goods and spices for any additives.