Chili Baked Potato
This vegan chili baked potato is comfort food at its finest! The hot, fluffy potato is overloaded with chili and cheese for an easy and filling meal.
Servings 8
Calories 352kcal
Ingredients
- 8 Russet potatoes
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 can kidney beans, drained and rinsed
- 1 can Great Northern beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 cup lentils
- 1 and 1/2 cup water
- 1 can fire-roasted diced tomatoes
- 1 can tomato sauce
- 2 tbsp chili powder
- 1 bay leaf
- 1/2 cup vegan Mexican cheese, shredded
- Vegan sour cream for topping
- Green onions for topping
- Jalapenos for topping
Instructions
- Preheat the oven to 350°F.
- Scrub the potatoes and poke each one several times with a fork. Then, wrap them individually in foil.
- Place the potatoes in the oven and bake for about 90 minutes or until fork tender.
- With 45 minutes left on the potatoes, add water and lentils to a small saucepan. Simmer over medium heat and cover for about 20 minutes. Make sure it's a slow simmer so the water does not vaporize before the lentils are cooked. Check every so often if you still have water in the pan to avoid burning the lentils.
- With 30 minutes left on the potatoes, make the chili. Add the olive oil to a skillet over medium heat. Once hot, add the onions and garlic.
- Cook until fragrant and the onions are translucent, usually about 5 minutes.
- Next, add the beans, diced tomatoes, tomato sauce, chili powder, and bay leaf. Bring to a simmer for 20 minutes, stirring occasionally. Remove the bay leaf.
- Unwrap the baked potatoes and cut a slit across the top of each piece.
- Slightly fluff the insides of the potatoes with a fork. Spoon chili over each potato and top with vegan cheese, sour cream, green onions, and jalapenos. Enjoy!
Notes
- You can make our three-bean vegetarian chili or use any leftover chili you have for these baked potatoes. To reheat leftover chili, just place it over medium heat for about 5 minutes before assembling the chili baked potato.
- If you don't have an oven, you can cook the poked potatoes in the microwave on high for 4 to 5 minutes per side.
- Try various toppings on your chili stuffed baked potato! Some delicious options are cilantro, diced avocado, cheese sauce, crispy onions, pumpkin seeds (roast them in olive oil), sriracha, and crushed tortilla chips.
Nutrition
Calories: 352kcal | Carbohydrates: 69g | Protein: 15g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 530mg | Potassium: 1533mg | Fiber: 15g | Sugar: 6g | Vitamin A: 1181IU | Vitamin C: 21mg | Calcium: 88mg | Iron: 6mg