Veggie Chilli with Jacket Potatoes

A hearty bean and vegetable chilli served over crispy-skinned baked potatoes.

SHOPPING LIST

• baking potatoes4
• kidney beans2 tins
• black beans1 tin
• chopped tomatoes2 tins
• onion1
• red pepper1
• chilli powder2 tbsp
• ground cumin1 tsp
• vegetable oil1 tbsp
• vegetable stock cube1

METHOD

1. 1Preheat the oven to 200°C (180°C fan).
2. 2Prick the potatoes with a fork and bake for 50-60 minutes until soft inside.
3. 3Meanwhile, heat the oil in a large pan and cook the diced onion and pepper for 5 minutes.
4. 4Add the chilli powder and cumin, then stir for 1 minute.
5. 5Add the chopped tomatoes, drained beans, crumbled stock cube, and 200ml of water, then simmer for 20 minutes.
6. 6Season to taste and serve the chilli over the split baked potatoes.

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