Chili Smothered Baked Potato

Yesterday, I unexpectedly had to take my cat to the vet. He has cut his paw and apparently licked it raw. It got worse overnight and the quickest they could get me in was around 5pm. I was in a panic trying to get him cleaned up, giving him a bath, making sure he was comfortable, putting his crate together and making sure he wasn’t getting his paw dirty. Unfortunately, this meant I was slacking on cooking dinner. When I left at 5 pm I realized I probably would not be able to cook until much later, and was behind on laundry and cleaning the dishes. By the time I got home it was around 7 pm. I went to the pet store to get a neck cone for the poor little dude, and ended up cooking around 8:30. I had no idea what I was going to make. I had a few canned beans, some corn, a bell pepper, some potatoes and some canned tomatoes. The answer was clear… chili. The best part is that while it cooked I did some laundry, nursed my kitty and did some dishes.


Ingredients :


  • 1 15 oz can corn
  • 1 15 oz can of stewed tomatoes
  • 1 15 oz can black beans, drained
  • 1 can 15 oz dark kidney beans, drained
  • 1 15 oz can of chili beans, undrained
  • 1/4 cup of chili powder
  • 1 green bell pepper
  • 1/2 medium yellow onion
  • 2 cups water
  • 1 TBSP black ground pepper
  • 1 TBSP oregano
  • 1/2 tsp. red cayenne
  • 1 tsp. cumin
  • 1/4 tsp. onion powder
  • 1 tsp. salt
  • 1 TBSP crushed red pepper (optional, for a spicier chili)


To make :

Put all of the ingredients in to a large pot, stir and turn on medium heat. Cover pot and let sit for 40 minutes, stirring occasionally. After the 40 minutes start cooking your baked potato. I poke holes in mine and microwave them in a few inches of water. If you make yours in the oven, you’ll want to start that at the beginning when you start your chili. Set timer for another 20 minutes for the chili to cook. Stir every 5 or 10 minutes so it won’t develop chunks.

When chili is good and thick, and potatoes are soft, cut your potato into chunks, and pour chili on top.

This tastes even better the next day for lunch reheated in a pot and served with some crackers.

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