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.

Other Ingredients

  • 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.


  1. 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.
  2. Stir the soya mince and stock together, cover and leave the mince to absorb the liquid for around 15-20 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Go back to the frying pan and add the diced peppers and fry for a few minutes before gradually adding the seasoned soya mince.
  7. 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.
  8. 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.