Print

Easy Loaded Baked Potato Chili: Best Cozy Recipe

loaded baked potato chili - featured image
Print Recipe

A hearty and comforting chili made with tender potatoes, kidney beans, and smoky spices, topped with classic baked potato fixings like cheddar, sour cream, and crushed chips. Perfect for a cozy weeknight meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 1 pound russet potatoes, scrubbed and cut into ½-inch cubes (about 2 medium potatoes)
  • 1 red bell pepper, diced
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted diced tomatoes, with juices
  • 1 can (8 ounces) tomato sauce
  • 2 cups vegetable broth or chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 4 green onions, sliced
  • ½ cup crushed potato chips or tortilla chips
  • Optional: cooked and crumbled bacon (about 4 strips)

Instructions

  1. Prep your ingredients first. Dice the onion, mince the garlic, cube the potatoes into ½-inch pieces, and dice the bell pepper. Rinse and drain the kidney beans. Measure out your spices into a small bowl.
  2. Heat the olive oil in your Dutch oven over medium heat. Once it shimmers (about 1-2 minutes), add the diced onion. Cook for 5-6 minutes, stirring occasionally, until the onion is soft and translucent.
  3. Add the minced garlic and cook for 30 seconds, stirring constantly.
  4. Add the cubed potatoes and diced bell pepper to the pot. Stir everything together and cook for 4-5 minutes, letting the potatoes get a little color on the edges.
  5. Sprinkle the spice blend (chili powder, smoked paprika, cumin, oregano, garlic powder, cayenne, salt, and pepper) over the vegetables. Stir well and cook for 1 minute until the spices are fragrant.
  6. Add the fire-roasted tomatoes (with their juices), tomato sauce, and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
  7. Add the drained kidney beans and stir gently. Bring the chili to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking.
  8. Check the potatoes for doneness after 25 minutes. They should be tender when pierced with a fork but still hold their shape. If they’re still firm, let it simmer another 5-10 minutes.
  9. Taste and adjust seasoning. Add more salt, cayenne, or smoked paprika as desired.
  10. Serve immediately in bowls, topped with shredded cheddar, a dollop of sour cream, sliced green onions, and a generous handful of crushed chips. If using bacon, crumble it on top right before serving.

Notes

For a thicker chili, let it simmer uncovered for an additional 10 minutes. The chili tastes even better the next day as flavors meld. To make it dairy-free, skip the cheese and sour cream or use plant-based alternatives.

Nutrition

Keywords: loaded baked potato chili, easy chili recipe, vegetarian chili, comfort food, weeknight dinner, potato chili

Find it online: https://piperplate.com/easy-loaded-baked-potato-chili-best-cozy-recipe/