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Easy Loaded Baked Potato Chili: The Best 30-Minute Dinner

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This loaded baked potato chili is a quick and hearty weeknight dinner that combines two comfort food classics into one pot. Ready in about 30 minutes, it features tender potatoes, savory beef, and all the loaded baked potato toppings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 medium russet potatoes, peeled and diced into ½-inch cubes (about 3 cups)
  • 1 can (15 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • Optional: ¼ teaspoon cayenne pepper
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 3 green onions, sliced

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned, about 5 to 6 minutes. Transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pot.
  2. Add the diced onion to the pot with the reserved drippings. Cook over medium heat, stirring occasionally, until soft and translucent, about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the diced potatoes to the pot and stir to coat. Cook for 2 minutes, stirring occasionally.
  4. Return the browned beef to the pot. Add the diced tomatoes (with juices), tomato sauce, drained kidney beans, and beef broth. Stir to combine.
  5. Add all the seasonings: chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if using. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, until potatoes are tender.
  6. While the chili simmers, prepare the toppings: cook the bacon until crispy, shred the cheese, and slice the green onions.
  7. After 15 minutes, check the potatoes. They should be fork-tender. If you want a thicker chili, uncover and simmer for an additional 5 minutes. Taste and adjust seasoning.
  8. Ladle the chili into bowls and top with shredded cheese, sour cream, crumbled bacon, and sliced green onions. Serve immediately.

Notes

Dice the potatoes evenly for consistent cooking. For best flavor, brown the beef properly and toast the spices briefly before adding liquids. Let the chili rest for 5 minutes before serving to meld flavors. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: loaded baked potato chili, easy chili recipe, 30-minute dinner, weeknight chili, ground beef chili, potato chili

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