Pin It Fluffy baked potatoes topped with a hearty chili made from beans, tomatoes, and warming spices—a comforting meal that's both budget-friendly and satisfying any day.
The first time I served these chili-style baked potatoes to my family, everyone piled on their favorite toppings, and we ended up with a delicious, fun dinner that felt cozy but took less effort than traditional chili night.
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
- Prepare the potatoes:
- Preheat oven to 200°C (400°F). Prick potatoes with a fork, rub with a little salt, and bake directly on the oven rack for 50 to 60 minutes until tender.
- Make 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 spices:
- Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Add beans and tomatoes:
- 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 desired.
- Assemble:
- Split baked potatoes open, fluff insides with a fork, and spoon chili over each potato.
- Top and serve:
- Add preferred toppings and serve hot.
Pin It One chilly evening, we gathered around the table and shared stories while enjoying these hearty baked potatoes. It's a recipe that's become a weekday staple when everyone craves something warm and comforting.
Notes and Substitutions
Swap out the beans for pinto or cannellini beans, or add veggies like corn, carrots, or zucchini for extra nutrition. To keep it vegan, try nondairy cheese and yogurt alternatives.
Serving Suggestions
Pair the baked potatoes with a crisp green salad or steamed broccoli for a balanced meal. Each person can customize with their favorite toppings for an interactive dinner experience.
Nutritional Information
Each serving (without toppings): 370 calories, 5 g fat, 66 g carbohydrates, 14 g protein. Add cheese or sour cream only if you wish.
Pin It This simple meal has a way of bringing everyone to the table. Enjoy each bite and experiment with toppings to make it your own.
Recipe Questions & Answers
- → What types of beans work best for the chili topping?
Kidney beans and black beans provide a hearty texture and rich flavor, but pinto or cannellini beans can be used as substitutes.
- → How can I make this dish vegan-friendly?
Skip the cheese and sour cream or replace them with plant-based alternatives to keep it vegan.
- → Can I prepare the potatoes ahead of time?
You can bake the potatoes in advance and reheat them before adding the chili topping for quick assembly.
- → What spices give the chili its warm flavor?
Ground cumin, chili powder, smoked paprika, and dried oregano combine to create a cozy, spiced flavor profile.
- → Are there any tips for baking the potatoes evenly?
Prick the potatoes with a fork and bake directly on the oven rack at 200°C (400°F) for 50–60 minutes until tender.
- → What toppings complement the chili and potatoes?
Cheddar cheese, sour cream or Greek yogurt, spring onions, and fresh cilantro enhance the flavors and add creaminess and freshness.