Chili Style Baked Potatoes - Weeknight Whisk

# What You'll Need:

→ 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 oz) chopped tomatoes

11 - 1 can (14 oz) kidney beans, drained and rinsed

12 - 1 can (14 oz) black beans, drained and rinsed

13 - ½ teaspoon salt, or to taste

14 - ¼ teaspoon black pepper

15 - Pinch of cayenne pepper (optional)

→ Optional Toppings

16 - ½ cup shredded cheddar cheese

17 - 4 tablespoons sour cream or Greek yogurt

18 - 2 spring onions, thinly sliced

19 - Fresh cilantro, chopped

# Step-by-Step:

01 - Preheat oven to 400°F. Pierce each potato several times with a fork, rub with salt, and place directly on the oven rack. Bake 50 to 60 minutes until tender.

02 - Heat olive oil in a saucepan over medium heat. Sauté onion, garlic, and bell pepper for 5 minutes until softened.

03 - Incorporate ground cumin, chili powder, smoked paprika, and dried oregano. Cook 1 minute until aromatic.

04 - Add chopped tomatoes, kidney beans, black beans, salt, black pepper, and optional cayenne. Simmer uncovered for 15–20 minutes, stirring occasionally, until thickened. Adjust seasoning.

05 - Split baked potatoes open and fluff interiors with a fork. Spoon chili generously over each potato.

06 - Top with shredded cheese, sour cream or Greek yogurt, spring onions, and cilantro as desired. Serve immediately.

# Expert Advice:

01 -

Filling vegetarian meal with loads of flavor
Uses pantry staples for budget-friendly cooking

02 -

Skip cheese and sour cream or use plant-based versions for a vegan meal
Check canned goods and spice labels for hidden gluten

03 -