Today I am sharing a Chili, Beans, and Baked Potato Recipe, game day grub that is sure to be a winner. Canned beans are the perfect pantry staple. They are delicious, filling and very budget-friendly, especially when you are feeding a crowd! I stock up whenever I see them on sale.
Our favorite time of year is the beginning of football season. We are full of hope for that perfect season.
On Saturdays, you’ll often find us at a college game, cheering on our favorite team, the USC Trojans.
On Sundays, we love to gather together with friends and family at home and watch professional football games together. Whether we have just a few people over or a houseful, I like to serve food that everyone enjoys, is easy to fix and can be easily replenished.
Chili, Beans, and Baked Potato Recipe
How to Bake Potatoes
I prefer Russet potatoes for baking.
Heat the oven to 425ºF.
Scrub the potatoes clean.
Rub the potatoes with a little olive oil and sprinkle the potatoes with salt and pepper.
Prick each potato with a fork and then wrap them in foil. This makes the potato skins softer.
If you are in a hurry, you can microwave them for 3 or 4 minutes before baking them. But baked potatoes are so much better than those that are microwaved in my humble opinion.
Bake in an oven for 40-60 minutes or until soft and tender. You can bake them directly on the oven rack or place them on a foil-lined baking sheet.
Set a timer. I check them about every 20 minutes by piercing them with a fork. When the insides feel soft, the potatoes are done.
When the potatoes are fully baked, cut a slit in the top of the potato and pinch the ends in and up to open each potato. Be careful, the potatoes will be hot and steamy!
Cook the peppers, garlic, and onion in a little olive oil. I used about 2 tablespoons. Heat on medium heat for 3-5 minutes or until peppers are tender and onions are translucent.
Stir in canned chili beans and spices. Heat on medium-low for about 10 minutes, allowing the flavors to simmer. I did not drain and rinse the beans the way I usually do for bean recipes. I let the flavor of the juice get added to the mix.
Serve hot with baked potatoes. Top with chili beans, cheese, sour cream, and onions. Yum!
- 2 tablespoons olive oil
- ½ cup red pepper, diced
- ½ cup onion, diced
- 1 can (16 oz) Busch's Chili Beans
- 2 teaspoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- 3-5 green onions, sliced thin
- Prick each potato with a fork. Bake in a
425 degreeoven for 40-60 minutes or until soft and tender. Cut a slit in the top of the potato and pinch the ends in and up to open each potato. Top with chili beans, cheese, sour creamand onions.
- In a large skillet, combine olive oil, peppers,
onionand garlic. Heat on medium heat for 3-5 minutes or until peppers are tender and onions are translucent.
- Stir in chili beans and spices. Heat on medium low for about 10 minutes, allowing flavors to simmer.
- Serve hot with baked potatoes. Top with cheese, sour cream and onions.
This post is sponsored by Bush’s Beans but all opinions are 100% mine.
You will also enjoy this easy recipe for game time snacks:
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