Pierce the skins of potatoes with a fork. Brush with olive oil, wrap individually in foil and bake at 400 60-70 minutes or until soft.
In a saucepan, saute onions in oil for 3 minutes to soften. Add the green pepper and saute 3-4 minutes longer until tender. Add tomatoes, garlic and seasonings and saute 2 minutes longer.
Add black beans, tomato sauce and season to taste with red pepper flakes. Stir well and simmer for 10 minutes.
Split potaotes, spoon chili over and add any additional toppings such as shredded cheddar cheese and sour cream; serve.
Originally Submitted
1/24/2010
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