Vegan Chilli Jacket Potatoes with Cheddar

Name: Vegan Chilli Jacket Potatoes with Cheddar
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Russet potato; 1 Piece of Red onion; 1 Piece of Red pepper; 1 Piece of Garlic cloves; 240 Grams of Red kidney beans; 50 Grams of Tomato paste; 5 Grams of Fajita seasoning; 2 Grams of Smoked paprika powder; 250 ML of Water; 1 Piece of Vegetable stock cube; 5 Grams of White sugar; 50 Grams of Vegan Cheddar Block; 15 Grams of Fresh coriander; 1 Piece of Lime; 80 Grams of Tortilla chips

These hearty potatoes are proper comfort food! Filled with smoky beans and melted vegan cheddar - served with tortilla chips for scooping up all the extra chilli.

11 Reviews

Cals 778 · Prot 26 · Carbs 122 · Fat 21

Vegan

30 min

These hearty potatoes are proper comfort food! Filled with smoky beans and melted vegan cheddar - served with tortilla chips for scooping up all the extra chilli.

11 Reviews

Cals 778 · Prot 26 · Carbs 122 · Fat 21

Vegan

Ingredients

Jacket Potato

Russet potato

2 Piece

Red onion

1 Piece

Red pepper

1 Piece

Garlic cloves

1 Piece

Red kidney beans

240 Grams

Tomato paste

50 Grams

Fajita seasoning

5 Grams

Smoked paprika powder

2 Grams

Water

250 ML

Vegetable stock cube 15*

1 Piece

White sugar

5 Grams

Toppings

Vegan Cheddar Block

50 Grams

Fresh coriander

15 Grams

Lime

1 Piece

Tortilla chips

80 Grams

Allergens

*15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3188 / 778
Fats (g)	20.8
of which saturated (g)	6.7
Carbohydrates (g)	122
of which sugars (g)	15.9
Fibers (g)	18.7
Proteins (g)	26.4
Salt (g)	16.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Precook potatoes

Using a fork, prick holes all over the russet potato.
Rub with a drizzle of oil and a pinch of salt.
Microwave on high for 15-18 min, or until tender. They’re ready when a knife slides through easily.
Set aside to cool as they'll be very hot!

Tip! The microwave is a much faster way to pre-bake whole potatoes. Alternatively, Air-Fry them for 30-35 min, or bake them in the oven for 40-45 min until soft on the inside.

2 Prep

Peel and finely chop the red onion.
Deseed and finely chop the red peppers.
Peel and finely chop the garlic.
Drain and rinse the kidney beans.

3 Fry

Heat a large pan with a drizzle of olive oil.
Fry the onions, red pepper, and garlic for 2-3 min.
Add the tomato paste, fajita seasoning, and smoked paprika, and cook for 1 min.
Stir in the measured water, 0.5 stock cube, sugar, and kidney beans.
Cover and cook on medium heat for 5-7 min until the vegetables have softened, and the sauce has thickened.

4 Prep

Meanwhile, grate the vegan cheddar.
Pick and roughly chop the coriander.
Slice the lime into wedges.

5 Cut potatoes

Slice the potatoes in half and season with a pinch of pepper.
Top with some grated vegan cheddar, reserving the rest for serving.

6 Serve

Stir the coriander into the chilli, then spoon the chilli over each potato.
Top with the remaining vegan cheddar, and serve the Vegan Chilli Jacket Potatoes with the tortilla chips, and lime on the side.