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.
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
Toppings
- 1 small avocado, stoned, halved and chopped or mashed
- 1 lime, cut into wedges
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
