Chili Baked Potato
Chili Baked Potato is a filling, hearty meal that is 100% plant-based! Whole potatoes baked until the skin is golden crispy and the flesh is soft and fluffy inside, then drizzled with a thick, savory chili sauce filled with red beans and fragrant spices. This dish is very special because of the combination of crispy skin texture combined with soft potato flesh, as well as the rich taste of the sauce which is slightly spicy, savory and full of spices without animal ingredients. It's delicious served warm as a satisfying main dish
Shared by Sorya
Time
80 min
Serves
2
Difficulty
medium
🛒 Ingredients
- #the main ingredient:
- Two large potatoes, wash the skins thoroughly
- One tablespoon of olive oil/vegetable oil
- Salt and black pepper to taste
- #ingredients for vegetable chili sauce;
- 150 grams of soft boiled red beans
- One onion, finely chopped
- Two cloves of garlic, minced
- One large tomato, roughly chopped
- 1 tablespoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 100 ml water / vegetable stock
- Salt and sugar to taste
- Chopped coriander/celery for garnish
- Vegetable cream / grated vegetable cheese (optional)
👩🍳 Instructions
- 1
Prick the potatoes all over with a fork. Brush them with oil, salt, and pepper. Bake in the oven at 200°C for 40 to 50 minutes until perfectly cooked and the skin is crispy.
- 2
While waiting for the potatoes, make the sauce: sauté the onions until they are soft, add the garlic and all the powdered spices until fragrant.
- 3
Add the tomatoes, kidney beans, and water. Cook over low heat for 15 to 20 minutes, until the sauce thickens and the spices are absorbed. Adjust the seasoning to taste.
- 4
Slit the baked potato in half, apply a little pressure to open the inside. Pour the chili sauce over it.
- 5
Sprinkle with fresh dill and toppings to your liking. Serve immediately while warm. Your special dish is ready to be enjoyed!