Vegan three-bean chilli with potato jackets
Ingredients
- 2 baking potatoes about 180g each
- 1 tablespoon olive oil
- 1 yellow or orange capsicum deseeded and chopped
- 2 clove garlic finely grated
- 1 teaspoon cumin seeds
- .5 teaspoon ½chilli flakes
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon Dried oregano
- 400 g can chopped tomatoes
- 2 teaspoon vegetable bouillon powder
- 400 g can three bean salad cannellini, flageolet and adzuki, drained
- 1 Handful Fresh Coriander Chopped
- 1 small avocado stoned, halved and chopped or mashed
- 1 lime cut into wedges
- 1 small avocado stoned, halved and chopped or mashed
- 1 lime cut into wedges
Instructions
- Step 1 Heat the oven to 200C/180C fan/gas 6 and bake the potatoes for 50 mins-1 hr, or until tender.
- 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.
- 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.
