Vegan three-bean chilli with potato jackets - Good Food Middle East
This healthy baked potato filling provides four of your 5-a-day in each serving, plus iron, vitamin C and fibre, and plenty of flavour from storecupboard spices
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Wooden spoon
- Measuring spoon
- Colander
- Fork
- Spoon
- Stove
- Mixing bowl
- Kitchen timer
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
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