Vegetable chilli jackets
Serves 2 (4 units per serving)
Ingredients
2 baking potatoes (150g each)
2 tsp olive oil
1 onion
1 red pepper
1 courgette
1 tsp chilli powder
½ tsp paprika
600ml pot fresh chilli bean or spicy tomato soup
Fresh coriander leaves
Method
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Preheat the oven to 200°C. Prick the potatoes well with a fork, then cook in the microwave for 10 minutes on high then bake in the oven for 20 minutes, until crispy and cooked through.
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Meanwhile, heat the olive oil in a frying pan. Add the onion, finely diced, and cook over a low heat for 5 minutes, then add the red pepper, diced, and courgette, diced. Stir through the chilli powder and paprika.
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Cook for 8 minutes more or until softened. Pour the soup into the pan and bring to a simmer. Bubble for about 3 minutes, until thickened. Remove the potatoes from the oven and split open.
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Spoon the chilli into the potatoes and scatter with fresh coriander leaves, roughly chopped.