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Smoky Vegetarian Chili with Smashed Baked Potatoes

A rich, smoky vegetarian chili loaded with beans and veggies, served over crispy smashed baked potatoes. Comforting, hearty, and full of flavour — a true plant-based favourite.

Sizes

Dietaries

Vegetarian
Gluten free
Dairy free
Nut free

Ingredients

Baked Potato [Potato, Salt, Black pepper, Parsley, Olive oil], Tinned tomato, Black beans, Vegetable stock, Pinto beans, Capsicum, Red Onion, Carrot, Celery, Olive oil, Chilli powder, Lime, Garlic, Cumin, Smoked Paprika, Oregano, Fresh coriander, Salt, Bay leaves

Preparation and storage notes

• Portion approx. 300 g chili + 200 g potatoes per serve (500 g total).
• Yields ~10 serves (total ~5 kg).
• Cool completely before sealing.

Keep refrigerated (up to 4 days) or freeze up to 3 months.

To Reheat (Fresh or Thawed):
• Microwave: Heat for 3–4 min, stirring halfway.

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Smoky Vegetarian Chili with Smashed Baked Potatoes - Whistle Stop Cafe Atherton - Whistle Stop Cafe | Cookaborough