Mixed Bean & Lentil Chilli with Crispy, Cheesy Filled Potato Skins
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
22.6g
Energy (kJ)
1676kJ
Energy (kcal)
401kcal
Carbohydrate incl. fibre (g)
64.4g
Carbohydrate excl. fibre (g)
42.9g
Sugar (g)
6.4g
Fibre (g)
21.5g
Fat (g)
6.9g
Saturated fat (g)
1.9g
Unsaturated fat (g)
4.4g
Monounsaturated fat (g)
3.2g
Polyunsaturated fat (g)
0.9g
Trans fat (g)
0.0g
Cholesterol (mg)
4mg
Sodium (mg)
610mg
Salt (g)
1.52g
Vitamin A (IU)
1251IU
Vitamin C (mg)
29.6mg
Calcium (mg)
189mg
Iron (mg)
7.12mg
Potassium (mg)
1505mg
Total
90.3g
6705kJ
1604kcal
257.6g
171.6g
25.5g
86.1g
27.5g
7.7g
17.4g
12.8g
3.6g
0.0g
17mg
2441mg
6.10g
5005IU
118.2mg
755mg
28.47mg
6022mg
- 1 tbsp olive oil
- 1 onion diced
- 2 garlic cloves, diced
- 1 tsp chilli paste
- 2 tsp smoked paprika
- 2 tsp cumin
- 600 g mixed beans rinsed and drained
- 200 g lentils (any kind)
- 1 punnet fresh tomatoes, diced
- 400 ml water
- 1 Knorr Vegetable Stock Pot
- 4 baking potatoes
- 1 tsp dried herbs
- 80 g low-fat grated cheese
- 2 spring onions, sliced
- 2 tbsp lighter creme fraîche
Optional
- A squeeze of lime juice
- 2 tbsp lighter crème fraîche
- roughly chopped coriander
- 1 Preheat the oven to 200c
- 2 Give your potatoes a few spikes with a knife, rub with oil and salt and wrap each in foil with sprinkling of dried, mixed herbs. Bake on a tray for 45 minutes in the oven, or until soft all the way through.
- 3 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.
- 4 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
- 5 Once your potatoes are baked, halve them and scoop out the fluffy centres into a mixing bowl. Add the sliced spring onion, creme fraiche, parmesan, salt and pepper 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, crispy.
- 6 When the chilli is ready and the cheesy potatoes are hot out the oven, serve in a shallow bowl, with the potatoes on the side, for dipping. Top with a squeeze of lime over the chilli, a dollop of creme fraiche, yoghurt or sour cream and some roughly chopped coriander (all optional).