Chili Loaded Potatoes
Healthy comfort food with crispy potatoes and rich chili.
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Rate this RecipeEquipment
- Air Fryer Must have dual basket or stew pot attachment for convenience.
- 1 Mixing Bowl
- 1 Spatula For stirring at intervals.
- Stew Pot Used for the air fryer stew setting.
- 1 Serving Platter To assemble the final dish.
Ingredients
- 450 gram baby potatoes Approximately 1 lb.
- 2 tablespoon olive oil Use extra virgin for added flavor.
- 1 teaspoon paprika
- 1 teaspoon garlic granules Can substitute with fresh garlic for stronger flavor.
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt Or adjust to taste.
- 250 gram ground beef Approximately 0.5 lb. Substitute with plant-based mince for vegetarian version.
- 1 small onion Finely chopped.
- 1 teaspoon garlic paste Can substitute with 2 cloves minced garlic.
- 250 milliliter tomato passata Approximately 1 cup.
- 125 milliliter water Approximately 1/2 cup.
- 200 gram kidney beans Approximately 7 oz, drained and rinsed.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon red chili powder Optional for extra heat.
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon salt Or adjust to taste.
Step-by-Step Instructions
- To start, grab 450g (about 1 lb) of baby potatoes. You want to slice these in half to get that perfect balance of crispiness and soft texture. Add the sliced potatoes to a large mixing bowl, and drizzle them with 2 tablespoons of olive oil. Season the potatoes with 1 teaspoon paprika, 1 teaspoon garlic granules, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1/2 teaspoon black pepper, and 1/2 teaspoon salt, or adjust as per your taste. Mix everything well to ensure each potato slice is coated in that delicious spice blend.
- Place the seasoned potatoes into one of the baskets of your air fryer. Set the temperature to 150°C (300°F) and let them cook for about 25 minutes. Stir the potatoes every 10-15 minutes to ensure they cook evenly, achieving a crispy exterior with a tender center. The air fryer will do most of the work for you, resulting in perfectly crispy, golden potatoes.
- While the potatoes cook, let's get started on the hearty chili. In the second basket of the air fryer or in the stew pot attachment, add 250g (about 0.5 lb) of ground beef. Add in 1 small onion, finely chopped, and 1 teaspoon of garlic paste. Then, pour in 250 ml (1 cup) of tomato passata and 125 ml (1/2 cup) of water. To add more flavor, include 200g (7 oz) of kidney beans, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon red chili powder (optional for some heat), 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
- Once both the potatoes and the chili are done, it's time to load them up! Lay the crispy potato halves onto a serving platter, and generously spoon the hot chili over the top. To take it up a notch, sprinkle with some shredded mozzarella cheese. Let it melt slightly from the heat of the chili. Garnish with chopped spring onions, a few slices of red chili for an extra kick, and freshly chopped coriander for brightness. For a final touch, add dollops of sour cream and guacamole, which provide the perfect creamy contrast to the rich, spicy chili.
- Serve the Chili Loaded Potatoes immediately while they are hot. They pair wonderfully with a fresh green salad on the side, or even just on their own as a hearty, satisfying meal. Enjoy the blend of crispy potatoes, savory chili, and creamy toppings with every bite!
Notes
For an extra layer of flavor, add a splash of Worcestershire sauce to the chili during cooking. Make sure to stir regularly to prevent sticking.