Save to Pinterest Fluffy baked potatoes topped with a hearty chili made from beans, tomatoes, and warming spices, this dish delivers comfort and satisfaction in every bite. It is a budget-friendly meal that is easy to prepare and perfect for any day.
I first made these chili-style baked potatoes when looking for an affordable, nourishing dinner that everyone could customize to their liking. They quickly became a favorite at our table thanks to their simplicity and adaptability.
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 with a fork, rub with a little salt, and place on oven rack. Bake for 50–60 minutes until tender.
- Make the Chili Topping:
- While potatoes bake, heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
- Add Spices:
- Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Simmer:
- Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne (if using). Simmer uncovered for 15–20 minutes, stirring occasionally until thickened. Adjust seasoning as needed.
- Assemble and Serve:
- Split baked potatoes, fluff the insides with a fork, and spoon chili over each. Add desired toppings and serve hot.
Save to Pinterest We love sharing these chili potatoes at family get-togethers, watching everyone choose their own favorite toppings and dig into this comforting dish together.
Required Tools
Essential kitchen tools include an oven, saucepan, wooden spoon, knife, and cutting board to prepare and serve these baked potatoes with chili.
Allergen Information
Contains dairy if using cheese or sour cream. Naturally gluten-free, but double-check ingredients on packaged items for safety.
Nutritional Information
Each serving (without toppings) provides approximately 370 calories, 5 g fat, 66 g carbohydrates, and 14 g protein.
Save to Pinterest Enjoy these chili-style baked potatoes for a wholesome dinner that's sure to please everyone at the table.
Recipe FAQs
- → What type of potatoes work best?
Large russet potatoes are ideal due to their fluffy texture when baked, creating a perfect base for the chili topping.
- → Can I adjust the spiciness of the chili?
Yes, adding or omitting cayenne pepper allows you to control heat levels according to your preference.
- → Are there ways to make this dish vegan?
Omit cheese and sour cream or choose plant-based alternatives for a fully vegan-friendly meal.
- → How can I add more vegetables to the chili?
Incorporate diced corn, zucchini, or carrots into the chili while sautéing for extra nutrition and texture.
- → What is the best method to bake the potatoes evenly?
Prick potatoes with a fork and place directly on the oven rack to ensure even heat circulation and thorough baking.