Jacket Potato with Vegetarian Chilli
- A fast fix of warming, healthy food!
- A meat-free option with the goodness of soya protein.
- Can be made in around an hour.
- Serves 2 to 4 people.
100g Soya Mince
½ a vegetable stock cube
1 tsp of Cumin Powder
½ tin/110g of Pinto Beans, drained and rinsed.
1 tsp of Marjoram
2 Tbsp of Ketchup
1 Tbsp of Tomato Puree
3-4 Tbsp of Soya Oil
- 500ml recently boiled water.
- 1 medium-large white onion, diced.
- 1 medium red pepper, diced.
- 1 medium green pepper, diced.
- 2 medium/large Baking Potatoes.
- 1 clove of garlic, chopped.
- Dissolve the halved stock cube in the hot water. Put the soya mince, cumin powder, marjoram, paprika and cayenne pepper in a mixing bowl and pour over the stock.
- Stir the soya mince and stock together, cover and leave the mince to absorb the liquid for around 15-20 minutes.
- Pre-heat the oven to 200°C Fan/ 210°C/ Gas Mark 6. Wash the potatoes and prick each a couple of times. Place in a microwaveable dish and microwave on high for 10-12 minutes or until the potatoes are mostly cooked.
- The soya mince should have expanded and absorbed the majority of the stock. Take a non-stick frying pan and add the oil, chopped onion and garlic and fry off until semi-transulent.
- Put the baking potatoes into an oiled baking dish/tray and coat them in oil. Bake in the top of the oven for 10-15 minutes or until the skins are golden brown.
- Go back to the frying pan and add the diced peppers and fry for a few minutes before gradually adding the seasoned soya mince.
- Add the tomato puree and the ketchup – stir thoroughly. Then add the pinto beans and continue to fry for 10-minutes stirring occasionally, until the peppers have softened.
- Remove the baked potatoes and cut a cross in the top of each. Transfer into bowls or plates and spoon the chilli mix into and around each potato. Then serve with chilli sauce and/or ketchup.