Save to Pinterest Fluffy baked potatoes topped with a hearty chili made from beans, tomatoes, and warming spices deliver a comforting, budget-friendly meal for any day. Simple ingredients and easy methods make this dish a go-to for busy families craving warmth and plenty of flavor.
On cold evenings, my family looks forward to these chili-style baked potatoes bursting with vibrant flavor. The recipe comes together quickly and has become a regular weeknight fixture at our table.
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: Pinch (optional)
- Shredded cheddar cheese: 60 g (½ cup, optional)
- Sour cream or Greek yogurt: 4 tablespoons (optional)
- Spring onions: 2, thinly sliced (optional)
- Fresh cilantro: Chopped (optional)
Instructions
- Prepare Potatoes:
- Preheat the oven to 200°C (400°F). Prick potatoes several times with a fork. Rub with a little salt. Place directly on the oven rack and bake for 50 to 60 minutes until tender.
- Sauté Veggies:
- While the 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.
- Make the Chili:
- Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne if using. Bring to a simmer and cook uncovered 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
- Assemble:
- Split baked potatoes open, fluff inside with a fork, then spoon generous chili over each potato.
- Add Toppings:
- Top with cheddar cheese, sour cream or yogurt, spring onions, and cilantro as desired. Serve hot.
Save to Pinterest Serving these chili-style baked potatoes reminds me of comforting family dinners when everyone gathered around the table after a long day, ready for a nourishing meal.
Required Tools
To make this recipe, you will need an oven, saucepan, knife and cutting board, and a wooden spoon.
Allergen Information
Contains dairy if cheese or sour cream is added. The dish is naturally gluten-free, but check labels to confirm.
Nutritional Information
Per serving (without toppings): Calories 370, Fat 5 g, Carbohydrates 66 g, Protein 14 g.
Save to Pinterest Try these chili-style baked potatoes for a wholesome vegetarian dinner that everyone will crave again. Leftovers reheat well for quick lunches the next day.
Common Recipe Questions
- → How do I ensure the potatoes are fluffy inside?
Prick the potatoes before baking to allow steam to escape and bake directly on the oven rack at 200°C (400°F) until tender, usually 50–60 minutes.
- → Can I prepare the chili topping in advance?
Yes, the chili can be made ahead and stored in the refrigerator for up to 3 days, making reheating and serving quick and easy.
- → What beans work best for the chili topping?
Kidney and black beans provide great texture and flavor, but pinto or cannellini beans can be swapped in for variety.
- → How can I make this dish vegan?
Simply omit the cheese and sour cream or substitute with plant-based alternatives like vegan cheese and yogurt.
- → What are good topping options?
Shredded cheddar, sour cream or Greek yogurt, sliced spring onions, and fresh cilantro add creaminess and freshness to the dish.
- → Can I add extra vegetables to the chili?
Adding corn, zucchini, or carrots is a great way to increase nutrition and texture while keeping the dish hearty.