Chili Style Baked Potatoes (Printable Version)

Fluffy baked potatoes topped with a savory mix of beans, tomatoes, and warming spices for a hearty meal.

# What You Need:

→ 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, diced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - ½ teaspoon smoked paprika
09 - ½ 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 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon black pepper
15 - Pinch of cayenne pepper (optional)

→ Toppings (optional)

16 - ½ cup shredded cheddar cheese
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 each potato several times with a fork, rub with salt, and place directly on oven rack. Bake for 50–60 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 aromatic.
04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and optional cayenne. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
05 - Split baked potatoes and fluff interior with a fork. Spoon warm chili over each potato. Garnish with optional toppings and serve immediately.

# Expert Pointers:

01 -
  • Easy to make with common ingredients
  • Hearty, vegetarian, and filling
02 -
  • For vegan option, use plant-based cheese and skip sour cream
  • This recipe is naturally gluten-free, but always check canned goods labels
03 -
  • Bake potatoes directly on oven rack for crisped skin
  • Simmer chili uncovered for the best thick texture
Go Back