All Recipes
Baked Potatoes with Chili
Main Course
Fairgrown
Hearty baked potatoes (sweet or baking) loaded with a rich, simmered meat-and-bean chili and your favorite toppings. A comforting, filling meal. Sourced from America's Grow-a-Row.
Ingredients
Primary
- Potatoes— 4 large baking potatoes, cut in half
- Sweet Potatoes— 4 large sweet potatoes, cut in half
- Onions— 1 yellow, diced
Additional / Pantry
- 2 tbsp oil
- 1 tablespoon garlic powder
- 1 tsp ground cumin
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tablespoon chili powder (adjust to taste)
- 1 lb ground turkey, chicken, or beef
- 1-15oz can kidney beans
- 1-15oz can low sodium diced tomatoes
- 1-6oz can tomato paste
- 1 cup water
- Optional Toppings:
- Shredded cheese
- Scallions
- Greek yogurt or sour cream
- Hot sauce
Instructions
- Cut the potatoes in half and rub a little bit of oil on the surface. Place the potatoes cut side down on a foil-lined baking sheet and bake in a 375 degree oven until a fork slides through the flesh easily, approximately 25 minutes.
- While the potatoes are baking, combine the onion and oil in a large pot. Cook over medium-high heat until the onions are translucent and soft.
- If using ground meat, add it to the pot. Add the garlic powder, cumin, onion powder, salt, pepper, and chili powder to the meat. Sauté until the meat is cooked through and slightly browned.
- Add the tomato paste to the ground meat and mix well to coat the meat. Add the beans, diced tomatoes, and water. Mix well to combine.
- Let simmer over medium heat for 30 minutes or more.
- Give the chili one final taste, adjust the salt or seasonings if needed.
- Place one half of the potato on the plate, push it slightly to open the potato. Spoon the chili over the baked potato and top with your favorite toppings.