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Vegan three-bean chilli with potato jackets

A jacket potato topped with three-bean chilli

Vegan three-bean chilli with potato jackets

Name: Vegan three-bean chilli with potato jackets
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2
Ingredients: 2 baking potatoes (about 180g each); 1 tbsp olive oil; 1 yellow or orange pepper deseeded and chopped; 2 garlic cloves finely grated; 1 tsp cumin seeds; ½ tsp chilli flakes; 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp dried oregano; 400g can chopped tomatoes; 2 tsp vegetable bouillon powder; 400g can three bean salad (cannellini, flageolet and adzuki), drained; handful of coriander chopped, plus extra leaves to serve; 1 small avocado stoned, halved and chopped or mashed; 1 lime cut into wedges

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.9 out of 5.16 ratingsRate

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This healthy baked potato filling with 3-bean chilli provides four of your 5-a-day, plus iron, vitamin C, fibre, and lots of flavour from storecupboard spices

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 baking potatoes

(about 180g each)
1 tbsp olive oil
1 yellow or orange pepper

deseeded and chopped
2 garlic cloves

finely grated
1 tsp cumin seeds
½ tsp chilli flakes
1 tsp smoked paprika
1 tsp ground coriander
1 tsp dried oregano
400g can chopped tomatoes
2 tsp vegetable bouillon powder
400g can three bean salad

(cannellini, flageolet and adzuki), drained
handful of coriander

chopped, plus extra leaves to serve
1 small avocado

stoned, halved and chopped or mashed
1 lime

cut into wedges

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Nutrition: per serving

kcal507
fat23g
saturates4.4g
carbs40g
sugars12g
fibre11g
protein30g
salt0.13g

Method

step 1

Heat the oven to 200C/180C fan/gas 6 and bake the potatoes for 50 mins-1 hr, or until tender.
step 2

Meanwhile, heat the oil in a non-stick frying pan and fry the pepper and garlic for a few minutes. Stir in the cumin seeds, chilli flakes and spices, then tip in the tomatoes, bouillon powder and beans. Bring to a simmer, cover and cook for 15 mins, or until reduced to a thick sauce. Stir in the chopped coriander.
step 3

Cut a cross into the tops of the baked potatoes and gently press on the sides to open them out. Spoon over the chilli, then top with the avocado and squeeze over some of the lime wedges. Scatter over some coriander leaves and serve with the remaining lime wedges.

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A star rating of 4.9 out of 5.16 ratings

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