Mixed Bean & Lentil Chilli with Crispy, Cheesy Filled Potato Skins
1 H 10 MINS
- 1 Knorr Veggie Cook's Essentials Smoked Chilli & Tomato Vegan Stock Pot
- 600 g mixed beans rinsed and drained
- 200 g lentils (any kind)
- 1 punnet fresh tomatoes, diced
- 1 onion diced
- 2 garlic cloves, diced
- 400 ml water
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp chilli paste
- 4 baking potatoes
- 1 tsp dried herbs
- 2 spring onions, sliced
- 2 tbsp lighter creme fraîche
- 80 g low-fat grated cheese
- A squeeze of lime juice
- roughly chopped coriander
Heat a drizzle of oil in a large, deep pan, over a medium heat and add in your onion, garlic, chilli paste, smoked paprika and cumin and cook for 5 minutes, until softened.
Add in the diced fresh tomatoes, mixed beans, lentils, water and the Knorr Vegetable Stock Pot. Allow this to melt into the chilli, enhancing the flavours. Stir to combine, then cover and allow to cook for 20 minutes.
Preheat the oven to 200c.
Give your potatoes a few spikes with a knife, rub with oil and salt and wrap each in foil with sprinkling of mixed herbs. Bake on a tray for 45 minutes in the oven, or until soft all the way through.
Once your potatoes are baked, halve them and scoop out the fluffy centres into a mixing bowl. Add the sliced spring onion, crème fraiche, cheese and combine with a fork. Add this back into their skins and top with more grated parmesan. Arrange these across a baking sheet and put back into the oven for 20 minutes, until the cheese is melted and the potato skins are crispy.
When the chilli is ready and the potatoes are out the oven, serve with the potatoes on the side. Garnish with a squeeze of lime and roughly chopped coriander.
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