Description
This vibrant vegan three-bean chilli served with crispy baked potato jackets is a nutritious and hearty meal perfect for any day. Packed with varied beans, warming spices, and fresh coriander, it offers a delightful plant-based twist on classic chilli, complemented by creamy avocado and zesty lime wedges.
Ingredients
Scale
Potatoes
- 2 baking potatoes (about 180g each)
- 1 tbsp cold-pressed rapeseed oil
Chilli
- 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
Garnishes
- 1 small avocado, stoned, halved and chopped or mashed
- 1 lime, cut into wedges
Instructions
- Bake the potatoes: Preheat your oven to 200C/180C fan/gas mark 6. Place the baking potatoes directly on the oven rack and bake for 50 minutes to 1 hour, or until they are tender throughout when pierced with a fork.
- Prepare the chilli base: While the potatoes bake, heat the cold-pressed rapeseed oil in a non-stick frying pan over medium heat. Add the diced yellow or orange pepper and grated garlic, frying gently for a few minutes until they soften and become fragrant.
- Add spices and simmer: Stir in the cumin seeds, chilli flakes, smoked paprika, ground coriander, and dried oregano. Immediately add the chopped tomatoes, vegetable bouillon powder, and drained three-bean salad. Bring the mixture to a simmer, then cover the pan and cook gently for about 15 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Finish the chilli: Once thickened, stir in the chopped coriander for a fresh herbal note.
- Assemble the potato jackets: Remove the baked potatoes from the oven. Cut a cross on the tops and gently press the sides to open them up, creating a space for the chilli.
- Serve: Spoon the rich three-bean chilli generously over the opened potatoes. Top with chopped or mashed avocado, then squeeze fresh lime juice over the top. Garnish with extra coriander leaves and serve with the remaining lime wedges on the side for added zest.
Notes
- For spicier chilli, increase the amount of chilli flakes or add fresh chopped chillies.
- To make this recipe nut-free, be sure the vegetable bouillon powder contains no nuts or substitutes with a suitable alternative.
- Leftover chilli can be refrigerated and reheated the next day for a quick meal.
- Try swapping rapeseed oil with olive oil for a different flavor profile.
- This dish pairs well with a simple green salad or steamed greens for added freshness and nutrition.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: Vegan, British
Keywords: vegan chilli, three-bean chilli, baked potato jackets, plant-based dinner, healthy vegan recipe
