Save Fluffy baked potatoes topped with a hearty blend of beans, tomatoes, and warming spices, this chili-style dinner is both comforting and satisfying for busy weeknights or cozy weekends. It's a nourishing meal that combines simplicity with big flavor, sure to become a staple in your kitchen.
I first made these chili-style baked potatoes when searching for ways to make a hearty dinner without spending much time or money. They quickly won over my family—especially on chilly evenings when everyone wants something warming that's easy to put together.
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
- 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 a fork, rub with a little salt, and place directly on the oven rack. Bake for 50–60 minutes, or until tender when pierced with a knife.
- Prepare Chili:
- While potatoes bake, heat olive oil in a 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:
- Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne (if using). Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.
- Serve:
- When potatoes are ready, split them open and fluff the insides with a fork. Spoon generous amounts of chili over each potato. Add desired toppings and serve hot.
Save Every time I serve these baked potatoes for dinner, they bring everyone to the table with smiles. It's the kind of recipe that satisfies appetites and creates easy, memorable meals together.
Extra Veggie Ideas
Add corn, zucchini, or carrots to the chili for more color and nutrition.
Serving Suggestions
Pair with a green salad for a well-rounded meal or pile on extra fresh cilantro for brightness.
Make-Ahead Tips
Chili topping can be made in advance and stored in the fridge for up to 3 days, perfect for meal prep.
Save Quick to make and easy to customize, these chili-style baked potatoes are sure to become a favorite in your weekly rotation.
Recipe Questions
- → Can I prepare the chili topping in advance?
Yes, the chili topping can be made ahead and gently reheated before serving over the baked potatoes.
- → What type of potatoes work best for baking?
Large russet potatoes are ideal for baking due to their fluffy interior and sturdy skin.
- → Can I make this dish vegan-friendly?
Absolutely, omit cheese and sour cream or use plant-based alternatives for a vegan-friendly option.
- → What spices add flavor to the chili topping?
A combination of ground cumin, chili powder, smoked paprika, and dried oregano provides a rich, warming taste.
- → Are there protein alternatives for beans in the chili?
While beans are recommended for their texture and nutrition, lentils or plant-based meat substitutes can be used as alternatives.
- → How can I add extra vegetables to this dish?
Additional veggies like corn, zucchini, or carrots can be incorporated into the chili topping for added flavor and nutrition.