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Mixed Bean & Lentil Chilli with Crispy, Cheesy Filled Potato Skins

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

15.0g

Energy (kJ)

1574kJ

Energy (kcal)

376kcal

Carbohydrate incl. fibre (g)

37.1g

Carbohydrate excl. fibre (g)

30.8g

Sugar (g)

7.1g

Fibre (g)

6.3g

Fat (g)

19.9g

Saturated fat (g)

9.8g

Unsaturated fat (g)

8.9g

Monounsaturated fat (g)

7.4g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

22mg

Sodium (mg)

890mg

Salt (g)

2.22g

Vitamin A (IU)

1410IU

Vitamin C (mg)

29.5mg

Calcium (mg)

357mg

Iron (mg)

3.60mg

Potassium (mg)

1091mg

Total

60.0g

6294kJ

1505kcal

148.4g

123.2g

28.4g

25.2g

79.6g

39.1g

35.7g

29.6g

5.1g

0.0g

88mg

3561mg

8.90g

5641IU

118.1mg

1427mg

14.41mg

4363mg

  • 2 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves, diced
  • 1 tsp chilli paste
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 600 g tinned beans (for example, borlotti beans and black eyed beans), drained and rinsed
  • 200 g lentils (any kind)
  • 1 punnet fresh tomatoes, diced
  • 400 ml water
  • 1 Knorr Vegetable Stock Pot
  • 4 baking potatoes
  • A drizzle of olive oil
  • 1 tsp dried herbs
  • 100 g grated Parmesan, plus extra for topping the potatoes
  • 2 spring onions, sliced
  • 2 tbsp creme fraiche
  • Salt and pepper