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Veggie chilli in jacket potatoes
Serves 4 - 6
Easy
Prep:
Cook:
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
Skip to ingredients
- 4 baking potatoes
- 2 tbsp olive oilplus extra for drizzling
- 1 medium onionroughly chopped
- 2 celery stickschopped into small cubes
- 2 tsp cumin seeds
- 1-2 tsp chilli flakesor to taste
- 300g mixed frozen pepperschopped or strips
- 2 garlic clovescrushed
- 2 tsp hot smoked paprika
- 2 x 400g cans mixed beans(or any beans you like), drained
- 2 x 400g cans chopped tomatoes
- butterto serve
- 100g grated cheddar cheese(optional)
For the yogurt topping
- 200g Greek yogurt
- ½ limejuiced
- small handful of chopped chives or coriander
Nutrition: per serving
- kcal510
- fat14g
- saturates5g
- carbs69g
- sugars18g
- fibre18g
- protein18g
- salt0.17glow
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.
