Tired of the same old dinner routine? Craving something warm, hearty, and utterly delicious? Then look no further! This Baked Potato Chili recipe is your answer. It's the perfect blend of comforting baked potato goodness and the spicy kick of a hearty chili, all wrapped up in one incredibly satisfying meal. This easy recipe is perfect for a quick weeknight dinner or a cozy weekend gathering. Get ready to elevate your chili game!
Ingredients:
- 4 large russet potatoes, scrubbed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey for a leaner option)
- 1 green bell pepper, chopped
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Toppings: shredded cheddar cheese, sour cream, green onions, chives
Instructions:
Step 1: Prepare the Potatoes
Preheat your oven to 400°F (200°C). Pierce the potatoes several times with a fork. Rub them with olive oil and season generously with salt and pepper. Bake for approximately 60-75 minutes, or until tender when pierced with a fork.
Step 2: Make the Chili
While the potatoes are baking, prepare the chili. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Step 3: Brown the Meat
Add the ground beef (or turkey) to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Step 4: Simmer the Chili
Add the bell pepper, diced tomatoes, kidney beans, pinto beans, beef broth, chili powder, cumin, oregano, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce heat and cook for at least 20 minutes, or longer for a richer flavor. The longer it simmers, the better it tastes!
Step 5: Assemble and Enjoy!
Once the potatoes are baked, carefully cut them in half lengthwise. Spoon the chili generously over each baked potato half. Top with your favorite chili fixings: shredded cheddar cheese, a dollop of sour cream, and some fresh green onions or chives. Enjoy this delicious and satisfying homemade meal!
Tips and Variations:
- Spice it up: For a spicier chili, add more cayenne pepper or a few dashes of your favorite hot sauce.
- Vegetarian Chili: Substitute the ground beef with 1 (15-ounce) can of vegetarian chili beans or lentils for a hearty vegetarian option.
- Slow Cooker Option: For an even easier meal, combine all chili ingredients (except potatoes) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Make it ahead: The chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.
Nutritional Information (per serving, approximate):
- Calories: Approximately 500-600 (depending on toppings and meat choice)
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 50-60g
This Baked Potato Chili is a guaranteed crowd-pleaser. It's a simple yet flavorful recipe that is perfect for a busy weeknight or a relaxed weekend. It's a healthy and delicious meal the whole family will love. Enjoy!