Save Fluffy baked potatoes topped with a hearty bean chili made with tomatoes and warming spices. This budget-friendly meal is satisfying and comforting any day of the week.
I first made these chili-style baked potatoes for a cozy weeknight dinner. They're a favorite in our house < the hearty chili makes ordinary baked potatoes feel extra special.
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 (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
- Bake Potatoes:
- Preheat oven to 200°C (400°F). Prick potatoes with a fork, rub with a little salt, and place on the oven rack. Bake for 50–60 minutes until tender.
- Cook Chili:
- While potatoes bake, heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until soft.
- Add Spices:
- Stir in cumin, chili powder, smoked paprika, and oregano. Cook 1 minute until fragrant.
- Simmer:
- Add tomatoes, kidney beans, black beans, salt, black pepper, and cayenne if using. Simmer uncovered 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning.
- Assemble:
- Split potatoes and fluff insides with a fork. Spoon chili over each potato.
- Topping & Serve:
- Top with cheese, sour cream, onions, and cilantro if desired. Serve hot.
Save Serving these warm baked potatoes topped with chili has become a family tradition during chilly evenings. Everyone loves customizing their toppings < it feels like a fun and comforting meal together.
Suggested Toppings
Try shredded cheddar, sour cream, spring onions, and fresh cilantro for extra flavor. For a plant-based version, use your favorite vegan cheese or alternative yogurt.
Make It Your Own
Swap out the beans for pinto or cannellini beans, add veggies like corn or zucchini, or spice it up with extra cayenne pepper for more heat.
Serving Ideas
Serve alongside a crisp green salad or steamed veggies for a balanced meal. These potatoes also make great leftovers for lunch the next day.
Save This chili-style baked potato is comforting and nutritious. Enjoy customizing with your favorite toppings for a perfect meal!
Kitchen Q&A
- → How do I ensure the potatoes are perfectly fluffy inside?
Prick the potatoes several times and bake directly on the oven rack to allow even heat circulation, ensuring a tender and fluffy interior.
- → Can I make the chili topping spicier?
Yes, adding cayenne pepper or extra chili powder increases the heat to suit your taste preferences.
- → What beans work best for the chili topping?
Kidney and black beans provide a hearty texture and complement the spices well, but pinto or cannellini beans are good substitutes.
- → How long should I simmer the chili for the richest flavor?
Simmering uncovered for 15 to 20 minutes thickens the mixture and allows the spices and tomatoes to meld fully.
- → Are there suggested toppings to enhance the dish?
Cheddar cheese, sour cream or Greek yogurt, spring onions, and fresh cilantro add creaminess and freshness to balance the spices.