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.
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