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Remember those nights when all you craved was something warm, filling, and incredibly comforting? This Vegan Chili Baked Potato recipe is a hug in food form. I’ve always loved chili, but sometimes a bowl just doesn't cut it. That's when the idea of combining it with a fluffy baked potato hit me and boy am I glad it did! I messed up with the spices, lol. But I fixed it!
The beauty of this recipe lies in its simplicity and versatility. You can whip up a batch of your favorite vegan chili (or use mine, it’s a winner!), bake some potatoes until they're perfectly soft and fluffy, and then load them up! The result? A hearty, customizable meal that everyone will adore. Even my picky eater cousin loves this stuff!
And the best part? It's naturally vegan and gluten-free, making it suitable for various dietary needs. Plus, it's a great way to sneak in some extra veggies and plant-based protein. So, ditch the sad desk lunch and treat yourself to a delightful Chili Baked Potato. Ready to dive in? I sure am!
Required Equipments
- Oven
- Large Pot
- Baking Sheet
- Fork
- Knife
- Cutting Board
Vegan Chili Baked Potato Chili: Frequently Asked Questions
Vegan Chili Baked Potato Chili
Warm up with this comforting Vegan Chili Baked Potato! Fluffy baked potatoes loaded with a hearty, flavorful vegan chili make for a satisfying and easy meal, perfect for a cozy night in or a casual gathering.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 50 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is super important to get that fluffy potato texture.
- Scrub the potatoes thoroughly under cold water. Nobody wants gritty potatoes!
- Use a fork to pierce each potato several times. This allows steam to escape while baking, preventing explosions in your oven. Trust me, you don't want that mess.
- Rub the potatoes with olive oil and sprinkle with salt and pepper. This helps the skin get nice and crispy.
- Place the potatoes directly on the oven rack. Baking them on the rack ensures even cooking.
- Bake for 45-60 minutes, or until the potatoes are easily pierced with a fork. The baking time will vary depending on the size of your potatoes.
- While the potatoes are baking, prepare the vegan chili. If you're using a pre-made chili, simply heat it up according to the package directions. If you're making chili from scratch, proceed with the following steps.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until softened, about 5 minutes. Onions are the base of any good chili, IMHO.
- Add minced garlic, diced bell pepper, and diced celery and cook for another 3 minutes. The garlic should be fragrant, and the veggies slightly softened.
- Stir in diced tomatoes, tomato paste, vegetable broth, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, and a pinch of cayenne pepper (if using). I like a little kick, but it's up to you!
- Bring the chili to a boil, then reduce heat and simmer for at least 30 minutes, or longer for a richer flavor. The longer it simmers, the better it gets! Be sure to stir it regularly to prevent it from sticking to the bottom of the pot.
- Once the potatoes are done, carefully remove them from the oven.
- Slice each potato lengthwise and fluff the insides with a fork.
- Spoon a generous amount of vegan chili over each potato.
- Top with your favorite toppings, such as diced avocado, vegan sour cream, chopped cilantro, sliced green onions, or vegan cheese shreds. Get creative with it!
- Serve immediately and enjoy! Because who wants a cold chili baked potato?
📝 Notes
- Feel free to adjust the spices to your liking. Some like it hot, some like it mild!
- For a smokier flavor, add a dash of liquid smoke to the chili.
- If you don't have kidney beans or black beans, you can use any type of bean you prefer.
- To make this recipe even quicker, use canned chili or leftover chili.
- For a more decadent topping, use vegan cheese sauce instead of shredded cheese.
🍎 Nutrition
Calories: 650 kcal
Protein: 25 g
Fat: 15 g
Carbohydrates: 110 g
Fiber: 30 g
Calcium: 150 mg
