Ingredients

2 baking potatoes (about 180g each)

1 tbsp cold-pressed rapeseed oil

1 yellow or orange pepper, deseeded and chopped

2 garlic cloves, finely grated

1 tsp cumin seeds

½ tsp chilli flakes

1 tsp smoked paprika

1 tsp ground coriander

1 tsp dried oregano

400g can chopped tomatoes

2 tsp vegetable bouillon powder

400g can three bean salad (cannellini, flageolet and adzuki), drained

Handful of coriander, chopped, plus extra leaves to serve

1 small avocado, stoned, halved and chopped or mashed

1 lime, cut into wedges

Instructions

Step 1: Preheat your oven to 200°C (180°C fan/gas 6). Bake the potatoes directly on the oven rack for 50 minutes to 1 hour, or until they are tender when pierced with a fork.

Step 2: While the potatoes bake, heat the rapeseed oil in a non-stick frying pan over medium heat. Add the chopped pepper and grated garlic, cooking for a few minutes until softened.

Step 3: Stir in the cumin seeds, chilli flakes, smoked paprika, ground coriander, and dried oregano. Mix well to toast the spices briefly.

Step 4: Add the chopped tomatoes and vegetable bouillon powder to the pan. Stir to combine, then add the drained three bean salad. Bring the mixture to a simmer.

Step 5: Cover the pan and let the chilli cook for about 15 minutes, or until it reduces to a thick sauce. Stir in the chopped coriander just before removing from heat.

Step 6: Once the potatoes are baked, cut a cross into the tops and gently press the sides to open them up. Spoon the thick chilli over each potato.

Step 7: Top the chilli with chopped or mashed avocado. Squeeze fresh lime juice over the top, then scatter with extra coriander leaves. Serve with remaining lime wedges on the side.

Tips & Variations

For extra heat, add more chilli flakes or a diced fresh chilli to the frying pan.

You can substitute sweet potatoes for a slightly sweeter flavor and extra nutrients.

Try adding a pinch of cinnamon or cocoa powder to the chilli for a deeper, smoky taste.

If you prefer a smoother sauce, blend half the beans with the tomatoes before simmering.

FAQs

Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook the dried beans thoroughly before using them to ensure they are tender and safe to eat. Canned beans are convenient and already cooked, making the recipe quicker.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as long as your vegetable bouillon powder does not contain any gluten additives. Always check the label to be sure, or use a certified gluten-free bouillon.