Veggie Chilli In Jacket Potatoes | Cherrypick · Cherrypick
Make this smoky chilli in double batches, then freeze for easy midweek meals. Great spooned into jacket potatoes, it can also be used in burritos or quesadillas
Ingredients
- 200g Greek Yogurt, or vegan yoghurt
- 2 Celery Sticks, chopped into small cubes
- 1 x 400g can Kidney Beans, or any other beans, drained
- 4 Baking Potatoes
- 300g Mixed Frozen Peppers, chopped or strips
- 2tbsp Olive Oil, plus extra for drizzling
- 2tsp Cumin Seeds
- 1 tbsp Butter, to serve
- 2 Garlic Cloves, crushed
- 100g Grated Cheddar Cheese
- 0.5 Lime, juiced
- 1 Onion, roughly chopped
- 1 tsp Chilli Flakes, or to taste
- 2tsp Hot Smoked Paprika
- 1 x 400g cans Black Beans, drained
- 2x 400g cans Chopped Tomatoes
- 15g Chives, chopped
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