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 chili-style baked potatoes on a chilly weeknight when I wanted comfort food without breaking the bank. The combination of fluffy potatoes and robust chili topping quickly became a freezer staple for extra busy days.
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
- Shredded Cheddar Cheese: 60 g (½ cup), optional
- Sour Cream or Greek Yogurt: 4 tablespoons, optional
- Spring Onions: 2, thinly sliced, optional
- Fresh Cilantro: chopped, optional
Instructions
- Bake the Potatoes:
- Preheat oven to 200°C (400°F). Prick potatoes several times with a fork, rub with a little salt, and place directly on oven rack. Bake for 50–60 minutes until tender when pierced with a knife.
- Prepare Chili Topping:
- Meanwhile, heat olive oil in saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.
- Spice & Simmer:
- Stir in cumin, chili powder, smoked paprika, and oregano. Cook 1 minute until fragrant. Add tomatoes, kidney beans, black beans, salt, black pepper, and cayenne. Bring to simmer and cook uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
- Assemble & Serve:
- Split open baked potatoes, fluff insides with fork, and spoon chili over each potato. Add desired toppings and serve hot.
Save Whenever my family gathers, I set up a chili baked potato bar so everyone can add their favorite toppings. It's always a hit and sparks fun conversations around the table.
Required Tools
Oven, saucepan, wooden spoon, knife, and cutting board are all you need for this recipe.
Allergen Information
Contains dairy if cheese or sour cream is used, but can be completely dairy-free with vegan alternatives. Naturally gluten-free when ingredients are checked carefully.
Nutritional Information
Each serving (without toppings) provides about 370 calories, 5 g fat, 66 g carbs, and 14 g protein. Adding cheese or sour cream will adjust nutritional values.
Save This hearty meal is great for cozy nights or busy weekdays—customize toppings to your preference and enjoy every bite!
Recipe Guide
- → How do you ensure the potatoes are perfectly baked?
Prick the russet potatoes with a fork and bake them directly on the oven rack at 200°C (400°F) for 50-60 minutes until tender when pierced with a knife.
- → Can I make this dish vegan-friendly?
Yes, simply omit the cheese and sour cream or replace them with plant-based alternatives for a vegan version.
- → What beans work best for the chili topping?
Kidney beans and black beans provide great texture and flavor, but pinto or cannellini beans are good substitutes as well.
- → How can I adjust the spice level of the chili?
Control heat by adding or omitting cayenne pepper and adjusting chili powder to your preferred spice tolerance.
- → Are there suggested toppings to complement the chili?
Options like shredded cheddar, sour cream or Greek yogurt, sliced spring onions, and fresh cilantro enhance flavor and add freshness.