Vegan Three-Bean Chili with Potato Jackets Recipe

Introduction

This Vegan Three-Bean Chilli with Potato Jackets is a hearty and flavorful meal perfect for a comforting dinner. Packed with spices, three kinds of beans, and served inside fluffy baked potatoes, it’s both nutritious and satisfying.

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

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Bake the potatoes for 50 minutes to 1 hour, until tender when pierced with a fork.
2. 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, frying for a few minutes until softened.
3. Step 3: Stir in the cumin seeds, chilli flakes, smoked paprika, ground coriander, and dried oregano. Cook for a minute to release the aromas.
4. Step 4: Pour in the chopped tomatoes and add the vegetable bouillon powder. Stir to combine and bring to a simmer.
5. Step 5: Add the drained three-bean salad to the pan, cover, and cook gently for 15 minutes until the sauce thickens.
6. Step 6: Stir the chopped coriander into the chilli sauce and remove from the heat.
7. Step 7: When the potatoes are done, cut a cross into the tops and carefully press the sides to open them up.
8. Step 8: Spoon the warm three-bean chilli into the potato jackets. Top with the chopped or mashed avocado, and squeeze over lime wedges.
9. Step 9: Scatter extra coriander leaves on top and serve with the remaining lime wedges.

Tips & Variations

• For extra heat, add a diced fresh chili or a dash of hot sauce to the chilli.
• Use sweet potatoes for a slightly sweeter twist on the potato jackets.
• Swap the three-bean salad for cooked dried beans if preferred—just soak and cook them beforehand.
• Add a handful of chopped spinach or kale into the chilli in the last few minutes for added greens.

Storage

Store leftover chilli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Potatoes are best eaten fresh but can be wrapped and refrigerated for up to 1 day; reheat in the oven to keep their skins crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, the recipe is naturally gluten-free as long as you use gluten-free vegetable bouillon powder and check canned beans for gluten-containing additives.

Can I prepare the chilli in advance?

Absolutely. The chilli can be made a day ahead and stored in the fridge. Reheat it before stuffing the baked potatoes for a quick meal.

Vegan Three-Bean Chili with Potato Jackets Recipe

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★★★★★

4.7 from 119 reviews

• Author: Ethan
• Total Time: 1 hour 25 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

A hearty and flavorful vegan three-bean chili served with perfectly baked potato jackets, topped with creamy avocado and fresh coriander, making a nutritious and satisfying plant-based meal.

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Ingredients

Scale 1x2x3x

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

Toppings

• 1 small avocado, stoned, halved and chopped or mashed
• 1 lime, cut into wedges

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Instructions

1. Prepare the Potato Jackets: Heat the oven to 200C/180C fan/gas 6 and bake the potatoes for 50 minutes to 1 hour, or until tender when pierced with a fork.
2. Cook the Chili: Meanwhile, heat the rapeseed oil in a non-stick frying pan over medium heat. Fry the chopped yellow or orange pepper and grated garlic cloves for a few minutes until softened.
3. Add Spices and Tomatoes: Stir in the cumin seeds, chilli flakes, smoked paprika, ground coriander, and dried oregano. Then tip in the chopped tomatoes and vegetable bouillon powder, mixing well.
4. Simmer with Beans: Add the drained three bean salad to the pan, bring the mixture to a simmer, then cover and cook for 15 minutes or until the sauce has thickened to a rich consistency. Stir in the chopped coriander at the end.
5. Assemble the Dish: When the potatoes are done, cut a cross into the tops and gently press the sides to open the potato jackets. Spoon the thickened chili over the potatoes.
6. Add Toppings and Serve: Top each jacket with chopped or mashed avocado and squeeze over fresh lime wedges. Scatter extra coriander leaves on top and serve with remaining lime wedges on the side.

Notes

• Ensure the potatoes are fully cooked and soft before stuffing to ensure a pleasing texture.
• You can adjust the chilli flakes amount according to your spice preference.
• For extra flavor, serve with a side of vegan sour cream or extra lime wedges.
• This dish is perfect for meal prep and can be refrigerated for up to 3 days.
• Use cold-pressed rapeseed oil as it has a high smoke point and a mild flavor that complements the spices.

• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Course
• Method: Baking and Frying
• Cuisine: Vegan, Healthy

Keywords: vegan chili, three bean chili, potato jackets, plant-based recipe, healthy dinner, easy vegan meal