Chili-Style Baked Potatoes

# 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 (any color), 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

# Method:

01 - Preheat oven to 400°F. Prick potatoes with a fork several times, rub with salt, and place directly on the oven rack. Bake for 50 to 60 minutes 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 - Incorporate chopped tomatoes, kidney beans, black beans, salt, black pepper, and cayenne if using. Bring to a simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.

05 - Split baked potatoes open and fluff interiors with a fork. Spoon chili over each and add desired toppings. Serve immediately.

# Expert Advice:

01 -

Budget-friendly and filling
Vegetarian, gluten-free, and high in fiber

02 -

This recipe is easily made vegan by skipping cheese and sour cream or using plant-based alternatives
Pinto or cannellini beans work well in place of kidney or black beans

03 -