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Veggie chilli in jacket potatoes

Veggie chilli sits on top of a baked potato with cheese

Veggie chilli in jacket potatoes

Name: Veggie chilli in jacket potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Ingredients: 4 baking potatoes; 2 tbsp olive oil plus extra for drizzling; 1 medium onion roughly chopped; 2 celery sticks chopped into small cubes; 2 tsp cumin seeds; 1-2 tsp chilli flakes or to taste; 300g mixed frozen peppers chopped or strips; 2 garlic cloves crushed; 2 tsp hot smoked paprika; 2 x 400g cans mixed beans (or any beans you like), drained; 2 x 400g cans chopped tomatoes; butter to serve; 100g grated cheddar cheese (optional); 200g Greek yogurt; ½ lime juiced; small handful of chopped chives or coriander

Juliet Sear

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.9 out of 5.8 ratingsRate

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Make this smoky chilli in double batches, then freeze for easy midweek meals. Great spooned into jacket potatoes, it can also be used in burritos or quesadillas

Easily doubled

Easily halved

Freezable (chilli only)

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

4 baking potatoes
2 tbsp olive oil

plus extra for drizzling
1 medium onion

roughly chopped
2 celery sticks

chopped into small cubes
2 tsp cumin seeds
1-2 tsp chilli flakes

or to taste
300g mixed frozen peppers

chopped or strips
2 garlic cloves

crushed
2 tsp hot smoked paprika
2 x 400g cans mixed beans

(or any beans you like), drained
2 x 400g cans chopped tomatoes
butter

to serve
100g grated cheddar cheese

(optional)

For the yogurt topping

200g Greek yogurt
½ lime

juiced
small handful of chopped chives or coriander

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Nutrition: per serving

kcal510
fat14g
saturates5g
carbs69g
sugars18g
fibre18g
protein18g
salt0.17g

low

Method

step 1

Rub the potatoes with oil and season with salt, then air-fry at 180C for 45 mins-1 hr until cooked through, turning halfway.
step 2

Meanwhile, heat the oil in a large saucepan over a low-medium heat and cook the onion and celery for 10 mins, stirring until softened but not coloured. Add the cumin and chilli flakes and cook for a minute more, then add the peppers and fry for 5-7 mins until they have started to soften.
step 3

Add the garlic and smoked paprika, turn up the heat and fry for a minute or so, then add in the beans, tomatoes and half a can of water, then season well and stir. Simmer, uncovered, for 30 mins until rich and thickened slightly.
step 4

For the topping, combine all the ingredients in a bowl and season to taste. Split the jacket potatoes, then top with a little butter and season with salt and pepper. Spoon over the chilli and some of the yogurt mixture and cheese, if using, to serve.

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A star rating of 4.9 out of 5.8 ratings

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