Save Fluffy baked potatoes topped with a hearty & budget-friendly chili made from beans, tomatoes, and warming spices. This is a satisfying & comforting meal perfect for any day.
I first made these chili-style baked potatoes for a cozy weeknight dinner when my family couldn&t decide between chili and baked potatoes. They disappeared so fast that now it&s a favorite request whenever the weather gets chilly.
Ingredients
- Potatoes: 4 large russet potatoes, scrubbed
- Olive oil: 1 tablespoon
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Bell pepper: 1 (any color), 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 & rinsed
- Black beans: 1 can (400 g/14 oz), drained & rinsed
- Salt: ½ teaspoon, or to taste
- Black pepper: ¼ teaspoon
- Cayenne pepper (optional): Pinch
- Cheddar cheese (optional): 60 g (½ cup), shredded
- Sour cream or Greek yogurt (optional): 4 tablespoons
- Spring onions (optional): 2, thinly sliced
- Fresh cilantro (optional): Chopped
Instructions
- Prep Potatoes:
- Preheat oven to 200°C (400°F). Prick potatoes several times with a fork, rub with a little salt, and place directly on oven rack. Bake for 50–60 minutes, or until tender.
- Make 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 Spices:
- Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Simmer Chili:
- Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne (if using). Bring to a simmer and cook uncovered for 15–20 minutes until thickened. Adjust seasoning as needed.
- Assemble & Serve:
- Split potatoes open and fluff insides with a fork. Spoon generous amounts of chili over each potato, add desired toppings, and serve hot.
Save Serving this reminded me of my childhood autumn dinners, where family gathered around simple meals that warmed both our bellies and our hearts. The blend of chili and potato always brings us together for second helpings.
Required Tools
Oven, saucepan, wooden spoon, knife and cutting board are all you need to make this dish comfortably at home.
Allergen Information
The recipe contains dairy if using cheese or sour cream. It&s naturally gluten-free, but always check labels on all store-bought items.
Nutritional Information
Per serving (without toppings): Calories: 370, Total Fat: 5 g, Carbohydrates: 66 g, Protein: 14 g.
Save This is a comforting meal that brings together simple ingredients in a filling way. Enjoy each bite & make it your own with added veggies or favorite toppings.
Recipe Questions & Answers
- → How do I ensure the potatoes are baked perfectly?
Prick the russet potatoes with a fork and bake directly on the oven rack at 200°C (400°F) for 50–60 minutes until tender when pierced with a knife.
- → Can I make the chili topping vegan?
Yes, simply omit the cheese and sour cream or replace them with plant-based alternatives for a vegan-friendly option.
- → What beans work best for the chili topping?
Kidney beans and black beans are ideal, but you can substitute with pinto or cannellini beans for variation.
- → How can I adjust the spice level in the chili?
Add or omit the pinch of cayenne pepper according to your heat preference; also adjust chili powder to taste.
- → Are there ways to add more vegetables to this dish?
Yes, incorporating corn, zucchini, or carrots into the chili topping is a great way to boost nutrition and flavor.