Quick chilli
This fast and filling chilli is great served with rice or piled high onto a baked potato and dolloped with soured cream
Jacket potatoes with home-baked beans
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 baking potatoes
- 1 tbsp sunflower oil
- 1 carrotdiced
- 1 celerystalk, diced
- 400g can haricot beansdrained
- 2 tomatoeschopped
- 1 tsp paprika- choose sweet or hot depending on taste
- 1 tsp Worcestershire sauce
- 2 tbsp chopped chivesto serve
Nutrition: per serving
- kcal237
- fat4g
- saturates0g
- carbs45g
- sugars5g
- fibre8g
- protein8g
- salt0.19glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Scrub the potatoes and dry well, then prick in several places with a fork. Bake directly on the oven shelf for 1-1½ hrs, until they feel soft when squeezed.
step 2
After 30 mins, heat the oil in a pan and gently cook the carrot and celery for 10 mins until softened. Add the beans, tomatoes and paprika and cook gently for a further 5 mins until the tomatoes are softened and pulpy. Stir in 100ml water and the Worcestershire sauce, cook for a further 5 mins then cover and keep warm.
step 3
Split open the potatoes and spoon in the beans. Scatter with chives and serve.
