Ingredients
Scale
- 4 large russet potatoes
- 1 lb ground beef
- 1 can kidney beans, drained and rinsed
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp chili powder
- Salt and black pepper to taste
- shredded cheddar cheese
- sour cream
- sliced green onions
Instructions
- Preheat your oven to 400°F. Scrub the potatoes under running water and poke holes in each with a fork. Rub with olive oil and sprinkle with salt.
- Place the potatoes on a baking sheet and bake for 50–60 minutes until tender.
- In a pot over medium heat, heat olive oil and brown the ground beef. Add chopped onion, bell pepper, and garlic; cook until softened.
- Stir in chili powder, cumin, salt, pepper, tomato paste, and crushed tomatoes. Mix well.
- Fold in kidney beans and let the mixture simmer on low heat for about 30 minutes.
- Once baked potatoes are done, slice them open lengthwise without cutting all the way through. Fluff the insides with a fork.
- Fill each potato with chili and top with cheese, sour cream, and green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg