Print

Cozy Loaded Baked Potato Chili: Easy One-Pot Meal

loaded baked potato chili - featured image
Print Recipe

This cozy loaded baked potato chili is a one-pot wonder that combines the heartiness of chili with the creamy texture of baked potatoes. It’s the ultimate comfort food for cold nights, featuring smoky, rich flavors and loaded toppings like cheddar, sour cream, and bacon.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 ½ pounds ground beef (80/20)
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 1 can (15 ounces) diced tomatoes (fire-roasted recommended)
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 2 medium russet potatoes, baked and cooled (about 2 cups diced)
  • 1 tablespoon olive oil (for potatoes)
  • ½ teaspoon salt (for potatoes)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 3 green onions, sliced
  • Optional: pickled jalapeños, hot sauce, extra cheese

Instructions

  1. Preheat oven to 400°F (200°C). Scrub potatoes, poke with a fork, rub with 1 tablespoon olive oil and ½ teaspoon salt. Bake 45-60 minutes until tender. Let cool completely.
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add onion and cook 5-7 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
  3. Add ground beef, breaking it up, and cook 6-8 minutes until browned. Drain excess fat if needed.
  4. Sprinkle chili powder, smoked paprika, cumin, oregano, black pepper, salt, and cayenne over meat. Stir constantly for 1 minute to bloom spices.
  5. Add diced tomatoes (with juices), tomato sauce, and beef broth. Stir, scraping bottom. Bring to a gentle boil, then reduce heat to low and simmer 15 minutes.
  6. Stir in kidney beans and black beans. Dice cooled baked potatoes into ½-inch cubes (leave skins on). Gently fold potatoes into chili. Simmer 10-15 minutes until thickened.
  7. Taste and adjust seasoning with salt, hot sauce, or cayenne as desired.
  8. Ladle into bowls and top with cheddar cheese, sour cream, crumbled bacon, and green onions. Serve immediately.

Notes

For best texture, bake potatoes ahead of time (day-old works great). Don’t over-stir once potatoes are added to keep some chunks. Chili tastes even better the next day. To thicken, simmer uncovered or mash some potato cubes against the pot. For a milder chili, skip cayenne and use regular paprika.

Nutrition

Keywords: chili, baked potato chili, loaded chili, one-pot meal, comfort food, ground beef chili, easy chili recipe

Find it online: https://elaraeats.com/cozy-loaded-baked-potato-chili-easy-one-pot-meal/