Name: Chili Baked Potato (Vegan)
Prep time: 5 min
Cook time: 1 h 30 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 4 large russet potatoes; 1 tbsp olive oil; 1 medium yellow onion, diced; 3 garlic cloves, minced; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) great northern beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 1/2 cup cooked lentils (optional); 1 can (14 oz) fire-roasted diced tomatoes; 1 can (8 oz) tomato sauce; 2 tbsp chili powder; 1 tsp smoked paprika (optional); 1 tsp cumin (optional); 1/4 tsp cayenne pepper (optional); 1 bay leaf; 1 cup vegan Mexican-style shredded cheese; 1/2 cup vegan sour cream; 1/4 cup green onions, chopped; 1 jalapeño, sliced (optional)

Ingredients

4 large russet potatoes

1 tbsp olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) great northern beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1/2 cup cooked lentils (optional)

1 can (14 oz) fire-roasted diced tomatoes

1 can (8 oz) tomato sauce

2 tbsp chili powder

1 tsp smoked paprika (optional)

1 tsp cumin (optional)

1/4 tsp cayenne pepper (optional)

1 bay leaf

1 cup vegan Mexican-style shredded cheese

1/2 cup vegan sour cream

1/4 cup green onions, chopped

1 jalapeño, sliced (optional)

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Instructions

Preheat oven to 350°F (175°C). Scrub russet potatoes, prick with a fork, wrap in foil, and bake for about 90 minutes until tender.
If using lentils, cook them in water over medium heat for about 20 minutes until tender. Drain and set aside.
In a skillet, heat olive oil. Sauté onion and garlic until translucent, about 5 minutes.
Add beans, lentils (if using), diced tomatoes, tomato sauce, chili powder, optional spices, and bay leaf. Simmer for 20 minutes, stirring occasionally. Remove bay leaf before serving.
Unwrap baked potatoes and cut a slit on top. Fluff the insides with a fork.
Spoon chili over potatoes. Top with vegan cheese, vegan sour cream, green onions, and jalapeños.
Serve warm with additional toppings as desired.

Notes

Chili can be made ahead and refrigerated for up to 5 days or frozen for 2 months.

Microwave potatoes (4–5 minutes per side) as a shortcut instead of baking.

Optional toppings: avocado, cilantro, crispy onions, roasted pumpkin seeds, sriracha, or crushed tortilla chips.

Adjust spice level by reducing chili powder or omitting jalapeños.

Author: Madelynn
Prep Time: 5 minutes
Cook Time: 90 minutes
Category: Main Course
Method: Baking + Stovetop
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 potato with toppings
Calories: 480
Sugar: 6g
Sodium: 680mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 78g
Fiber: 15g
Protein: 18g
Cholesterol: 0mg