Save Fluffy baked potatoes topped with a hearty bean chili offer a comforting and budget-friendly meal that warms you up on any day. With familiar spices and gluten-free ingredients, it's easy to prepare and sure to please vegetarians and omnivores alike.
I first made chili-style baked potatoes on a rainy weeknight, and the combination quickly became my go-to for effortless meals. The homemade chili topping came together so quickly, and everyone loved building their own loaded potato.
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, for heat)
- Cheddar cheese: 60 g (½ cup) shredded (optional)
- Sour cream or Greek yogurt: 4 tablespoons (optional)
- Spring onions: 2, thinly sliced (optional)
- Fresh cilantro: Chopped (optional)
Instructions
- Bake Potatoes:
- Preheat the oven to 200°C (400°F). Prick potatoes with a fork, rub with salt, and place on oven rack. Bake for 50 to 60 minutes until tender.
- Make Chili:
- Heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened. 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 optional cayenne. Simmer uncovered 15 to 20 minutes until thickened, stirring occasionally. Adjust seasoning if needed.
- Serve:
- Split open baked potatoes and fluff inside with a fork. Spoon chili over each potato, add desired toppings, and serve hot.
Save This recipe became a family favorite for busy weeknights, giving everyone the chance to personalize their dinner with their favorite toppings. It's a dish we come back to again and again for both comfort and convenience.
Required Tools
Oven, saucepan, wooden spoon, knife, and cutting board are all you need for preparation.
Allergen Information
Contains dairy if you use cheese or sour cream. The meal is naturally gluten-free with ingredient checks.
Nutritional Information
Per serving (without toppings): 370 calories, 5 g total fat, 66 g carbohydrates, 14 g protein.
Save Serve with a fresh green salad or enjoy alone as a hearty meal. Customize your toppings for a new experience every time.
Recipe Questions
- → What type of potatoes work best for this dish?
Russet potatoes are ideal as they bake fluffy inside and hold toppings well.
- → Can I make the chili topping vegan?
Yes, simply omit cheese and sour cream or use plant-based alternatives for a vegan version.
- → What spices give the chili its flavor?
The combination of cumin, chili powder, smoked paprika, and oregano creates a warm, aromatic flavor profile.
- → How can I adjust heat levels in the chili?
Add or reduce cayenne pepper according to your preferred spice tolerance.
- → Are there alternative beans to use?
Pinto or cannellini beans can be substituted for kidney or black beans without altering the dish's texture.