Save Fluffy baked potatoes topped with a hearty, budget-friendly chili made from beans, tomatoes, and warming spices: a satisfying, comforting meal perfect for any day.
I first made this chili-style baked potato dish for a busy weeknight and instantly loved how the combination of creamy potatoes and rich chili topping created a cozy, family-friendly dinner everyone enjoyed.
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 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 oven to 200°C (400°F). Prick potatoes several times with fork, rub with a little salt, and place directly on oven rack. Bake for 50–60 minutes until tender when pierced with knife.
- Prepare chili topping:
- While potatoes bake, heat olive oil in 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 simmer and cook uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
- Serve:
- When potatoes are ready, split open and fluff insides with fork. Spoon generous amounts of chili over each potato. Add desired toppings and serve hot.
Save Serving these chili potatoes reminds me of nights gathered around our kitchen table, with everyone piling on their favorite toppings and sharing laughter over a warm, satisfying meal.
Add More Veggies
Enhance nutrition by mixing in corn, zucchini, or carrots with the chili topping.
Make Ahead Tips
Prepare chili topping in advance, then reheat and serve over freshly baked potatoes for a fast meal.
Serving Suggestions
Pair chili-style potatoes with a crisp green salad to complete the meal.
Save Chili-style baked potatoes are sure to become a comfort classic on your table. Enjoy experimenting with toppings and extra veggies for your own twist!
Recipe FAQ
- → How do I ensure potatoes are fluffy inside?
Prick the potatoes several times before baking and bake them directly on the oven rack at 200°C (400°F) for 50-60 minutes until tender. Fluff the insides with a fork for the best texture.
- → Can I adjust the spice level of the chili topping?
Yes, add or omit the pinch of cayenne pepper based on your heat preference. You can also tweak chili powder and smoked paprika quantities to suit your taste.
- → What beans work best in the chili topping?
Kidney and black beans provide great texture and flavor, but pinto or cannellini beans can also be used as substitutes.
- → Are there suitable dairy-free topping alternatives?
Yes, you can substitute sour cream and cheddar cheese with plant-based or vegan alternatives to keep the dish dairy-free.
- → How can I add more vegetables to the chili topping?
Consider stirring in chopped corn, zucchini, or carrots during the sautéing step to boost vegetable content and add extra color and flavor.