The ultimate in autumn/winter meals? The jacket potato. Sometimes only a bit of butter and grating of cheese will do, sometimes a tin of your favourite baked beans is a welcome addition. But for those days when you want to make things a little more jazzy, try this kidney bean chilli stuffed recipe. We pack it with warming spices, hearty beans, and a square of chocolate for that umami hit! Serve it as is with a dollop of yoghurt and sprinkling of coriander, or steam some broccoli to have alongside, too!
Oh and lunch box clubbers? This one’s for you too, even if your lunchbox only travels as far as your kitchen table…
Chilli-stuffed jacket potatoesPrint This
- 4 large baking/jacket potatoes
- 1 tbsp extra virgin olive oil (plus a drizzle more for the potatoes)
- 1 white onion, finely diced
- 3 garlic cloves, crushed
- 1 carrot, peeled and finely diced
- 1 orange pepper, thinly sliced
- 1 tsp chipotle paste
- 1/2 tsp chilli powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1 tin chopped tomatoes
- 2 tins kidney beans
- 1 tin of haricot beans (or ant other beans of choice)
- 1 square of dark chocolate
- TO SERVE
- Tenderstem broccoli
- Coconut yoghurt
- Fresh coriander
- Chilli flakes
Preheat the oven to 180c and place the potatoes on a baking tray. Use a fork to prick a few holes in each potato and then drizzle some olive oil over each of them. Use your hands to coat them in the oil and then place them in the oven for approx. 50 minutes.
Meanwhile, heat a large pan on a medium heat and add the tbsp of olive oil along with the diced white onion. Cook for a few minutes before adding the garlic, diced carrot and sliced pepper.
After a few more minutes, add the chipotle paste, chilli powder, paprika, and oregano. Coat the onion and veg in the spices and cook until fragrant (a few minutes)
Next, add the chopped tomatoes and 1/2 tin of water along with the tbsp liquid from the tin of kidney beans. Drain the remaining tin along with the other tin of kidney beans and haricot beans. Rinse well before adding to the pan.
Season with salt and add the chocolate chunk and leave to simmer on a low heat until the potatoes are cooked. Stir occasionally.
Once the potatoes are cooked, allow them to cool for a few minutes before cutting open and scooping out a bit of potato from the inside (eat this as a mid-cook snack, serve on the side, or save for another time).
Fill the potatoes with the chilli, top with some coconut yoghurt, fresh coriander, and chilli flakes. Serve with tenderstem broccoli alongside. Enjoy!