Veggie Chilli In Jacket Potatoes
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
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Cooking tools:
- Air fryer
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Wooden spoon
- Citrus press
- Spoon
- Plate
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
- 1/2 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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