Loaded Bean Chili Crispy Potatoes
Crispy Maris Piper potatoes topped with a hearty bean‑chili and a cool dollop of 0%‑fat Greek yoghurt. This fiber‑rich, protein‑packed dish is perfect for a comforting Sunday dinner.
Recipe by Alex Hall | Women's Health Coach· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 1/5 lb Maris Piper potatoes
- 1/2 tsp bicarbonate of soda
- 2 tbsp olive oil
- 1 red onion
- 3 clove garlic
- 14 oz chopped tomatoes
- 11 oz red kidney beans
- 1 can mixed beans
- 0.85 cup vegetable stock
- 2 tsp whole cumin
- 2 tsp paprika
- 16 oz Greek yoghurt
Instructions
- 1Preheat the oven to 428°F (fan‑assisted). Lightly oil a large roasting tray and place it in the oven to heat while you prepare the potatoes.
- 2Place the potatoes, still unpeeled, in a large pot of cold, salted water. Add the ½ tsp bicarbonate of soda and bring to a gentle boil.
- 3Boil the potatoes for 8–10 minutes, just until they begin to soften but are still firm in the centre. Drain them in a colander, let them steam dry for a minute, then cover the pot with a clean kitchen towel.
- 4Transfer the covered pot back to the stove and shake the potatoes vigorously for 30 seconds; this roughens the edges and creates a fluffy interior that will crisp up in the oven.
- 5Carefully remove the hot tray from the oven (it will be very hot). Toss the potatoes in the heated olive oil, ensuring each piece is well coated, then spread them out in a single layer on the tray.
- 6Roast the potatoes for 45 minutes, turning them once halfway through, until the outsides are deep golden and crisp.
- 7While the potatoes roast, heat a medium saucepan over medium heat. Add a splash of olive oil, then sauté the chopped red onion until translucent, about 3 minutes.
- 8Add the diced garlic to the onions and cook for another minute, until fragrant. Stir in the whole cumin and paprika, toasting the spices for 30 seconds.
- 9Pour in the chopped tomatoes, vegetable stock (use 200 ml for a thicker chili or up to 300 ml for a looser consistency), and both the drained kidney beans and mixed beans. Bring to a gentle simmer.
- 10Reduce the heat to low and let the chili simmer for 25 minutes, stirring occasionally, until it thickens and the flavours meld.
- 11Taste the chili and adjust seasoning with salt and pepper if needed.
- 12When the potatoes are done, remove them from the oven and let them rest for 5 minutes.
- 13To serve, arrange the crispy potatoes on a large serving platter or individual plates. Spoon the hot bean chili over the potatoes, ensuring an even coating.
- 14Top each portion with a generous dollop of 0 %‑fat Greek yoghurt and, if desired, a sprinkle of fresh herbs such as chopped coriander or parsley.
- 15Enjoy immediately while the potatoes are still crisp and the chili is hot.
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Frequently asked questions
- How long does it take to make Loaded Bean Chili Crispy Potatoes?
- About 1 hour 30 minutes in total: 20 minutes of prep and 1 hour 10 minutes of cooking.
- How many servings does this Loaded Bean Chili Crispy Potatoes recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Loaded Bean Chili Crispy Potatoes recipe come from?
- It was shared by Alex Hall | Women's Health Coach on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.