A food blog for all, where the ingredients speak for themselves.

20 Minute Chili For Baked Potatoes

20 Minute Chili For Baked Potatoes


I have a severe weakness when it comes to chili. I will devour any and all chili that I come in contact with and haven’t had very many different kinds that I didn’t like. That’s one of the reasons why I came up with my 20 minute chili for baked potatoes.

Chili has been a slight obsession of mine since before I can even remember. There are pictures of me as a toddler eating my Meemaw’s infamous chili. Her chili was very red and brothy, almost like a soup.

diced mushrooms, green peppers and onions

My great-grandparents, Nanny and Gandy, also made chili on a regular basis. I stayed with them a great deal throughout the summers growing up, so naturally, there were many batches of chili eaten. Their chili was very different than that of their daughter’s. First off, they served their chili on a PLATE.

Yeah I said it…

They served their chili on a plate.

Second off, it was way thicker than the other chili I grew up eating. It had a consistency that reminded you of a stew that should served with rice. I’m still not sure exactly why they served it on plates. I guess I could just ask my great-grandma, but that would take away some of the fun now wouldn’t it?


My everyday skillets, sauce pans, and pots are T-Fal Non-Stick Expert Series. My wife and I got them for Christmas of 2013, and they are still holding strong. Granted, there are signs of wear and tear, but some of these pans, especially the sautes, get used more than 3 times a day. This is because of my 3 children and me basically being a short order cook throughout the day because I can’t rally everyone for set meals. To my defense, we have a 15 year old in public high school AND were home schooling our 10 year old. REGARDLESS, I haven’t gotten rid of any of these pans yet. They’ve outlasted any others that we’ve purchase. You have my full-throated recommendation. Here is the set that I received as a gift back in ’13 on Amazon:

T-Fal Signature Non-Stick Expert Series 12 Piece Pot and Pan Set

Now back to the FOOD

cherry tomatoes fresh picked from the garden
Also, their chili was suhweet. Not overbearingly sweet, mind you. However, sweetness was the first flavor you got followed by the spice and saltiness of the chili powder.

My Version

My 20 minute chili recipe feels like a solid combination of these too types of chili. It has a consistency that is slightly runny, but thick enough to stick to your spoon. It’s a good combination of sweet and salty and spicy and cooling.

The best part…it’s ready in 20 minutes. I left the meat out to help ensure this would be a quick chili recipe. One that you could get done in the last few minutes of the bake time of your baked potatoes.

20 minutes chili on top of a baked potato with cheese, sour cream and chives

In my house, baked potatoes is a quick and easy dinner. Whether in a slow cooker, or in the oven, you can’t beat how easy they are. Remove bad spots, scrub, poke full of holes, coat with oil and salt and bake. Done and done. All of that being said, this is why I wanted a 20 minute chili for baked potatoes recipe.

I hope you enjoy this recipe and it’s as useful for you as it has been for my family and I. Happy Eats!!!


  • 1/2 cup  EACH of diced onions, green peppers and cremini mushrooms
  • 2 cloves of garlic, minced
  • 2 tbsp of tomato paste
  • 1 1/2 cup of diced cherry tomatoes or 1 15oz can of diced tomatoes
  • 2 tsp of chili powder
  • 1 tsp each of cumin, coriander
  • 1/2 tsp paprika
  • 2 tsp Worcestershire sauce
  • 1 15 oz can of chili beans, liquid included
  • salt and pepper
  1. In a medium sauce pan, heat 1 tbsp of vegetable or olive oil over medium high heat until it begins to smoke. Add the in the onions, peppers, mushrooms and 1/2 tsp salt. Stir until well combined and saute until onions begin to brown, pepper soften and the mushrooms release some liquid and shrink in size. About 5 minutes.
  2. Add garlic, chili powder, cumin, coriander, paprika and tomato paste. Stir very well until thoroughly combined and saute for 5 more minutes, stirring frequently.
  3. Deglaze the bottom of the pan with the Worcestershire sauce and stir well.
  4. Add the tomatoes and can of beans and stir well to combine. Bring to a boil, lower the heat and simmer for 10 minutes or longer if desired.
  5. Serve immediately atop baked potatoes or french fries.




If you haven’t seen my recipe for SLOW COOKER BAKED POTATOES (this chili is perfect to top them with), check that out here:

slow cooker baked potatoes


If you haven’t seen my recipe for BEST BAKED FRENCH FRIES (this chili is perfect to top them with), check that out here:

best baked french fries