Vegan stuffed baked potato

Ingredients:
4 large russet potatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 red onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper, to taste
1/2 head green cabbage, shredded
2 carrots, grated
1/4 cup vegan mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
Instructions:
Preheat the oven to 400°F (200°C). Scrub the potatoes and pierce them with a fork. Place them directly on the oven rack and bake for 45-60 minutes, or until tender.
While the potatoes are baking, prepare the chili. In a large saucepan, sauté the onion and garlic over medium heat until softened. Add the black beans, kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the chili has thickened.
In a medium bowl, mix together the shredded cabbage and grated carrots. In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, and maple syrup to make the coleslaw dressing. Pour the dressing over the cabbage and carrots and mix until well combined.
When the potatoes are done, remove them from the oven and slice each potato in half lengthwise. Use a fork to fluff the insides of the potatoes. Spoon the chili into the potatoes and top with the coleslaw. Serve immediately.