Overall Rating
Overall Rating
Taste
Lorem ipsum dolor sit amet, consectetur esse adipiscing elit, sed do eiusmod tempor.
Price
Lorem ipsum dolor sit amet, consectetur esse adipiscing elit, sed do eiusmod tempor.
Texture
Lorem ipsum dolor sit amet, consectetur esse adipiscing elit, sed do eiusmod tempor.
I’m a new member of the baked potato fan club, and I’m so glad to be here. This vegan chili stuffed baked potato is a perfect weeknight recipe that’s filling, tasty, and so easy to make.
This is the vegan loaded baked potato of your dreams. After I learned that potatoes rank the highest on the satiety index, I’ve worked baked potatoes into my weekly dinner routine. Even though potatoes get a bad rap, you should know that they’re actually really nutritious, particularly baked potatoes. They’re even better when you pair them with a veggie, protein-rich chili, and some avocado. You get a little extra fiber boost when you eat the skin.
How to make baked potatoes:
Baked potatoes are easy as anything. Just scrub ’em, poke ’em, and spray ’em with a little oil. Wrap them up in aluminum foil and bake at 400ºF for about 1 hour. The total cooking time will depend on the size of your potatoes. Smaller potatoes may need just 45 minutes, while larger potatoes may need a little over an hour. Test one by piercing it with a fork; it should pierce easily.
How to make vegan chili stuffed baked potatoes:
The first step for vegan chili stuffed baked potatoes? Bake the potatoes! While the potatoes are baking, cook the chili.
The chili is made with Abbot’s Butcher Ground “Beef”. We’ve reviewed Abbot’s Butcher Vegan Chorizo and loved it. Meghan is currently working on the review of the beef crumbles, so I can’t wait to see what she thinks of them.
Personally, I loved it in the chili! It’s very easy to cook and worked perfectly in the chili. If you can’t find Abbot’s Butcher, you can use your favorite beef replacement, like Gardein. Alternatively, you can press one pound of firm tofu and then crumble it straight into the pan for a similarly meaty texture. If you’re not a fan of the crumbly meat texture, you can replace it with a can of kidney beans or black beans instead!
To make the chili, you follow just a few steps:
- Step 1: Cook up the veggies and aromatics. I use onion, bell peppers, and jalapeño.
- Step 2: Cook up the “beef” crumbles! Add the crumbles to the pot and toss to coat.
- Step 3: Season it up! I use lots of cumin, chili powder, cayenne powder, paprika, and garlic powder.
- Step 4: Simmer the chili. Add a can of tomatoes and a little water, bring to a boil, and then simmer for about 30–40 minutes until thick.
Serve the baked potatoes up with a little plant-based butter, chili, avocado, and a scoop of your favorite plant-based sour cream. Read our Kite Hill vegan sour cream review if you want to see what we thought!
Vegan Chili Stuffed Baked Potato
Ingredients
Baked potatoes:
- 4 russet potatoes
- Avocado oil
- Salt
- Plant-based butter, optional
Vegan chili:
- 1 tablespoon neutral oil
- 1 yellow onion, peeled and diced
- 1 red bell pepper, trimmed, seeded, and diced
- 1 green bell pepper, trimmed, seeded, and diced
- 1 jalapeño, trimmed and minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- ½ teaspoon cayenne powder, more or less to taste
- 10 ounces plant-based beef crumbles
- 14.5- ounce can fire-roasted crushed tomatoes
- 1 cup water or vegetable broth
- 2 teaspoons brown sugar
- Salt and pepper
For serving:
- 1 avocado, peeled, pitted, and diced
- Lime wedges
- Minced cilantro
- Plant-based shredded cheese
- Plant-based sour cream
Instructions
Bake the potatoes:
- Preheat oven to 400ºF. Scrub the potatoes and prick them all over with a fork. Spray or brush each potato with a scant amount of oil. Wrap each potato with aluminum foil and place on a baking sheet.
- Transfer the potatoes to the oven for 45 minutes to 1 hour or until the potatoes can be pierced with a fork easily. Remove and transfer to a serving platter.
Make the chili:
- Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the onion, bell peppers, and jalapeño pepper. Cook for 5–6 minutes or until they soften. Season with salt and pepper.
- Add the plant-based beef crumbles and cook for 3–5 minutes until they begin to crisp up around the edges.
- Add the chili powder, cumin, paprika, garlic powder, and cayenne powder. Cook for 1 minute until fragrant.
- Add the crushed tomatoes and water. Taste and add salt, pepper, and brown sugar. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes. Stir the chili occasionally to prevent it from sticking. Taste and season once more. Continue simmering until the chili is thick.
Prepare the garnishes:
- As the potatoes finish baking and the chili simmers, prepare your favorite toppings and arrange them on a platter.
To serve:
- Slice open the potatoes and add a pat of plant-based butter on the inside. Sprinkle with salt and pile the chili on top. Serve with avocado, cilantro, and any of your favorite toppings. Enjoy!
