Chili Style Baked Potatoes (Print)

Fluffy baked potatoes topped with a savory, bean-rich chili and warming spices.

# Ingredients:

→ 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 ounces) chopped tomatoes
11 - 1 can (14 ounces) kidney beans, drained and rinsed
12 - 1 can (14 ounces) 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

# Instructions:

01 - Preheat oven to 400°F. Prick potatoes several times with a fork, rub with salt, and place directly on the oven rack. Bake for 50 to 60 minutes or 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 ground cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.
04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and optional cayenne. Bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally until thickened. Adjust seasoning as needed.
05 - Split baked potatoes open and fluff the insides with a fork. Spoon chili generously over each potato.
06 - Top with cheese, sour cream or yogurt, spring onions, and cilantro as desired. Serve hot.

# Pro Tips:

01 -
  • Easy to make and filling
  • Customizable with favorite toppings
02 -
  • For vegan variation use plant-based cheese and yogurt
  • Check canned goods and spice labels to confirm gluten-free status
03 -
  • To save time microwave potatoes before baking
  • Prepare chili ahead and reheat for fast meals
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