Best 6 Baked Potatoes With Vegetarian Chili Recipes

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Feast your taste buds on a hearty and flavorful culinary journey with our delectable Baked Potatoes with Vegetarian Chili. This wholesome dish combines the comforting warmth of twice-baked potatoes with a savory and protein-packed vegetarian chili, making it a perfect meal for vegetarians, flexitarian, and meat lovers alike. The chili is a symphony of flavors, featuring a medley of beans, vegetables, and zesty spices that come together in a rich and satisfying symphony. Each bite of the fluffy baked potato, topped with the hearty chili, is a celebration of culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI BAKED POTATO RECIPE



Chili Baked Potato Recipe image

This easy chili baked potato recipe works for weeknights or family dinners for a crowd! This trick lets you cook the potatoes in half the time.

Provided by Sonja Overhiser

Categories     Main Dish

Time 45m

Number Of Ingredients 11

1 recipe Ultimate Vegan Chili, Vegetarian Chili, Healthy Chili or Instant Pot Chili
8 medium russet potatoes or 8 medium sweet potatoes (or a mix)
Olive oil
Salt and pepper
Toppings (choose any!): Sour cream or vegan sour cream
Shredded cheese
Sliced green onions
Pickled red onions or pickled radishes
Pickled jalapeños
Chopped cilantro
Hot sauce

Steps:

  • Preheat the oven to 450 degrees Fahrenheit.
  • try our Ultimate Vegan Chili, Vegetarian Chili, Healthy Chili or Instant Pot Chili. Or, you can make the chili in advance and refrigerate; then re-warm before serving.
  • Meanwhile, wash the potatoes and slice them in half. Line 2 baking sheets with parchment paper. Place the potatoes on top and rub them with olive oil, just enough to coat. Sprinkle them with kosher salt.
  • Turn the potatoes cut side down and prick the tops several times with fork.
  • Bake until the potatoes are tender and lightly browned on the edges, about 25 to 35 minutes depending on the exact size of the potatoes. Prick them with a fork to assess doneness. Taste and add an additional sprinkle of salt if necessary.
  • Mash the tops of the potatoes lightly with a fork. Serve immediately with the toppings of your choice (listed above).

CHILI BAKED POTATO



Chili Baked Potato image

These loaded Chili Baked Potatoes are a super easy cheat night meal that you can throw together in just 15 minutes. And they're so tasty, that the family will think you spent all evening making them!

Provided by All She Cooks

Categories     Main Course     Main dishes

Time 15m

Number Of Ingredients 5

2 potatoes (russet or other baking potatoes)
15 oz Hormel Chili (any variety, canned)
1/2 cup cheddar cheese (shredded)
1/4 cup sour cream
scallions or chives (chopped, optional )

Steps:

  • Start by preparing the baked potato. To microwave - poke holes all over the potato with a fork. Microwave on high for 8-10 minutes. Potato is done when it gives slightly when squeezed.
  • Wrap the potato in a clean towel and set aside while preparing the chili.
  • Place the canned chili into a microwave safe bowl, and microwave on medium for 1-2 minutes, until warmed through.
  • Cut open the baked potatoes. Use a fork to mash up the inside of the potato. Pour the chili over the baked potatoes.
  • Sprinkle the cheddar cheese over the potatoes. Top with the chives/scallions and a large dollop of sour cream.

Nutrition Facts : Calories 571 kcal, Carbohydrate 64 g, Protein 24 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1321 mg, Fiber 14 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

BAKED POTATOES WITH VEGETARIAN CHILI



Baked Potatoes With Vegetarian Chili image

Less fat than potatoes loaded up with bacon and beef, this recipe is filled with good-for-you veggies.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h20m

Yield 6 loaded baked potatoes, 6 serving(s)

Number Of Ingredients 9

6 russet potatoes
1 (5 3/4 ounce) can black pitted, large olives
4 -5 green onions
2 -3 carrots
8 ounces vegetarian chili
1 bunch broccoli, cut into small pieces and lightly cooked in microwave or 1 bunch broccoli, steamed
1 cup cheddar cheese, shredded
8 ounces nonfat yogurt (or sour cream)
1/2 cup salsa

Steps:

  • Preheat oven to 375°F.
  • Wash potatoes thoroughly and poke with a fork 4-5 times. Wrap in foil or place on a cookie sheet.
  • Place in oven for 45-60 minutes or until soft.
  • While potatoes are cooking, chop olives and green onions into small slices and grate carrots.
  • Heat chili briefly in microwave or on stove top until warm.
  • Place olives, carrots, onions, broccoli, cheddar cheese, yogurt or sour cream, chili and salsa out buffet-style to create your own potato bar!
  • Carefully take out potatoes when finished cooking. Slice open and garnish with your favorite toppings.
  • Serves 6.

Nutrition Facts : Calories 346, Fat 10.1, SaturatedFat 4.5, Cholesterol 20.5, Sodium 548.8, Carbohydrate 52.9, Fiber 9.4, Sugar 8.2, Protein 15

VEGETARIAN BLACK BEAN CHILI



Vegetarian Black Bean Chili image

Vegetarian Black Bean Chili Recipe. Because I'm busy, I like dinnertime to be organized. My secret is keeping the pantry well stocked with basics like olive oil, kosher salt, and a variety of pastas and beans."

Provided by Robyn Fuoco

Categories     Bean     Tomato     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Spice     Bell Pepper     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 14

1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
  • Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

VEGETABLE AND POTATO CHILI



Vegetable and Potato Chili image

This veggie-loaded chili makes it easy to add some fresh produce to your dinner routine, even in the dead of winter. Starchy potatoes, protein-packed chickpeas and filling black beans will keep you and your family full and satisfied-no meat needed! If that's not enough to make you want to start up your stove and whip up this zesty meal, the fact that this dish is ready in just 30 minutes will certainly seal the deal. So keep this recipe handy when you need a quick weeknight dinner or a dish to vegetarian guests.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

2 medium potatoes, cubed (2 cups)
1 medium onion, chopped (1/2 cup)
1 small yellow bell pepper, chopped (1/2 cup)
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (8 oz) Muir Glen™ organic tomato sauce
1 medium zucchini, cubed (1 cup)

Steps:

  • In 4-quart Dutch oven, heat all ingredients except zucchini to boiling, breaking up tomatoes and stirring occasionally. Reduce heat; cover and simmer 13 minutes.
  • Stir in zucchini. Cover; simmer 5 to 7 minutes or until zucchini is tender.

Nutrition Facts : Calories 450, Carbohydrate 92 g, Cholesterol 0 mg, Fiber 21 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1250 mg

VERY VEGGIE BAKED POTATOES



Very Veggie Baked Potatoes image

Take a break from heavy meat dishes with these chock-full-of-vegetables baked potatoes. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 10

4 large baking potatoes
2 medium yellow summer squash, sliced
2 small zucchini, sliced
1 small eggplant, sliced
2 medium leeks (white portion only), sliced lengthwise into quarters
2 tablespoons reduced-fat Italian salad dressing
1/8 teaspoon salt
1 package (6-1/2 ounces) garlic-herb spreadable cheese
1/4 cup reduced-fat sour cream
1/4 cup fresh basil leaves, thinly sliced

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, about 15 minutes, turning once., In a large bowl, combine the squash, zucchini, eggplant and leeks. Add salad dressing and toss to coat. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat until tender, 8-12 minutes, stirring frequently. Sprinkle with salt and keep warm., Combine spreadable cheese and sour cream. With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Spoon grilled vegetables over potatoes; dollop with cheese mixture. Garnish with basil.

Nutrition Facts : Calories 586 calories, Fat 23g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 458mg sodium, Carbohydrate 87g carbohydrate (14g sugars, Fiber 12g fiber), Protein 15g protein.

Tips:

  • Select the right potatoes: For the best baked potatoes, choose medium-sized potatoes with smooth, unblemished skin. Avoid potatoes that are too large or have cuts or bruises, as these will not bake evenly.
  • Scrub the potatoes thoroughly: Before baking, scrub the potatoes with a vegetable brush to remove any dirt or debris. This will help the potatoes cook evenly and prevent the skins from splitting.
  • Prick the potatoes with a fork: This will allow steam to escape during baking and prevent the potatoes from bursting.
  • Bake the potatoes at a high temperature: This will help to create a crispy skin and fluffy interior.
  • Top the potatoes with your favorite toppings: There are endless possibilities when it comes to toppings for baked potatoes. Some popular options include butter, sour cream, cheese, chives, and bacon.

Conclusion:

Baked potatoes are a versatile and delicious side dish that can be enjoyed with a variety of toppings. They are also a great way to use up leftover vegetables or chili. With a few simple tips, you can make perfect baked potatoes every time. So next time you're looking for an easy and satisfying side dish, give baked potatoes a try!

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