Skip to content
Looking for something?

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).