A hearty veggie chilli with kidney beans and mushrooms, piled onto baked jacket potatoes with melted cheese.
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesA hearty veggie chilli with kidney beans and mushrooms, piled onto baked jacket potatoes with melted cheese.
Ingredients
4 baking potatoes
1 tin kidney beans
1 tin chopped tomatoes
Chestnut mushrooms, sliced
1 red onion, diced
2 red chillies, chopped
2 tbsp tomato puree
1 tsp hot chilli powder
1 tsp ground coriander
Grated cheese, to serve
Directions
- Bake the potatoes at 200C (fan 180C) for around an hour, until the skins are crisp and the inside is soft.
- Meanwhile, soften the onion and mushrooms in a pan, then add the chillies and spices and cook for a minute.
- Stir in the chopped tomatoes, tomato puree and kidney beans, and simmer for 20-25 minutes until rich and thickened.
- Split open the jacket potatoes, spoon over the chilli, and top with plenty of grated cheese.
If mexican is your thing, browse the rest of the Mexican recipes. Curious about the cuisine itself? Wikipedia has the history.
This veggie chilli jacket potatoes is best shared. See more Mexican recipes on Meals & Mixers.
