Baked Potatoes with Chili Con Carne

Name: Baked Potatoes with Chili Con Carne
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 4 Potatoes; 3 teaspoons Olive Oil; 400 grams Minced Beef; 1 Onion; 2 cloves Garlic; 1 Corn; 1 Black Beans; 1 Chopped tomatoes; 1 bunch Fresh Thyme; 1 bunch Fresh rosemary; 1 Salt; 1 Black Pepper; 1 Chili Flakes; 1 teaspoon Cumin; 1 teaspoon Sweet Paprika Powder

10.0/101 rating·1 hrs 15 min·114 Views

Flora Petrova

349 Recipes

Juicy, protein-rich chili con carne served on fluffy oven-baked potatoes with a crisp salty skin. Great for meal prep and easy to reheat for dinner. For the best result, use floury/starchy potatoes (often sold as baking potatoes or russets) because they bake up light and fluffy inside instead of staying waxy.

Allergens

Halal

Lactose-Free

Gluten-Free

1,892kcal

2 Portions · 1,350 g

Protein

115 g

Carbohydrates

140 g

Fat

86 g

Fiber

45 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Potatoes4
Olive Oil3 teaspoons
Minced Beef400 grams
Onion1
Garlic2 cloves
Corn1
Black Beans1
Chopped tomatoes1
Fresh Thyme1 bunch
Fresh rosemary1 bunch
Salt1
Black Pepper1
Chili Flakes1
Cumin1 teaspoon
Sweet Paprika Powder1 teaspoon

Bake Potatoes

1
Heat oven to 200°C (392°F) fan. Scrub and dry the potatoes, poke each 6–8 times, rub lightly with 2 teaspoons olive oil and salt.
2
Bake directly on the rack (tray underneath) for 50–60 min until a knife slides in easily.
1 h

Start the Chili Base

3
Heat 1 teaspoon olive oil in a pan.
4
Cook the onion until translucent for 4–5 min.
5 min
5
Add minced garlic and season with salt to release its fragrance.

Brown the Beef

6
Add minced beef, cook until browned.
7
Season with salt, black pepper, cumin, sweet paprika powder, and chili flakes.

Simmer the Chili

8
Add the chopped tomatoes, then add rosemary + thyme sprigs.
9
Simmer 10–15 min.
15 min
10
Remove the rosemary and thyme sprigs.

Finish the Chili

11
Stir in corn + black beans, heat through briefly, then take the pan off the heat.

Serving Suggestions

12
Split the potatoes, fluff the inside, top with chili.
13
You can sprinkle some freshly chopped parsley on top or a sauce from mixed mayo and yoghurt.