Vegetarian Chilli Jacket Potatoes

Name: Vegetarian Chilli Jacket Potatoes with Cheddar and Sour Cream
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; 60 Grams of Grated cheddar; 15 Grams of Fresh coriander; 1 Piece of Lime; 60 Grams of Sour cream; 80 Grams of Tortilla chips

with Cheddar and Sour Cream

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

46 Reviews

Cals 863 · Prot 35 · Carbs 118 · Fat 31

Weekly classic

Family Friendly

30 min

Vegetarian Chilli Jacket Potatoes with Cheddar and Sour Cream

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

46 Reviews

Cals 863 · Prot 35 · Carbs 118 · Fat 31

Weekly classic

Family Friendly

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

Grated cheddar 4*

60 Grams

Fresh coriander

15 Grams

Lime

1 Piece

Sour cream 4*

60 Grams

Tortilla chips

80 Grams

Allergens

*15 Celery, *4 Milk

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)	3610 / 863
Fats (g)	30.5
of which saturated (g)	10.5
Carbohydrates (g)	118
of which sugars (g)	16.7
Fibers (g)	18.7
Proteins (g)	34.6
Salt (g)	17.2

*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 Cut potatoes

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

5 Prep

Pick and roughly chop the coriander.
Slice the lime into wedges.

6 Serve

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