Chili-Style Baked Potatoes

# Ingredient List:

→ Potatoes

01 - 4 large russet potatoes, scrubbed

→ Chili Topping

02 - 1 tablespoon olive oil

03 - 1 medium onion, finely chopped

04 - 2 cloves garlic, minced

05 - 1 bell pepper (any color), diced

06 - 1 teaspoon ground cumin

07 - 1 teaspoon chili powder

08 - 1/2 teaspoon smoked paprika

09 - 1/2 teaspoon dried oregano

10 - 1 can (14 oz) chopped tomatoes

11 - 1 can (14 oz) kidney beans, drained and rinsed

12 - 1 can (14 oz) black beans, drained and rinsed

13 - 1/2 teaspoon salt, or to taste

14 - 1/4 teaspoon black pepper

15 - Pinch of cayenne pepper (optional)

→ Optional Toppings

16 - 1/2 cup shredded cheddar cheese (60 g)

17 - 4 tablespoons sour cream or Greek yogurt

18 - 2 spring onions, thinly sliced

19 - Fresh cilantro, chopped

# Steps:

01 - Preheat oven to 400°F. Prick potatoes several times with a fork, rub with a pinch of salt, and place directly on the oven rack. Bake for 50 to 60 minutes until tender when pierced.

02 - Heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.

03 - Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant.

04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne if using. Bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.

05 - Split baked potatoes open and fluff the insides with a fork. Top generously with chili.

06 - Add desired toppings such as cheddar, sour cream, spring onions, and cilantro. Serve hot.

# Expert Advice:

01 -

Budget-friendly and filling
Vegetarian, gluten-free, and high in fiber

02 -

This recipe can be made vegan by skipping cheese and sour cream or using plant-based alternatives
Always check canned goods and spice labels to confirm gluten-free status

03 -