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

Nutritional information

 

Amount per serving

Protein (g)

27.9g

Energy (kJ)

2305kJ

Energy (kcal)

551kcal

Carbohydrate incl. fibre (g)

66.5g

Carbohydrate excl. fibre (g)

45.0g

Sugar (g)

8.0g

Fibre (g)

21.5g

Fat (g)

20.4g

Saturated fat (g)

9.8g

Unsaturated fat (g)

9.3g

Monounsaturated fat (g)

7.5g

Polyunsaturated fat (g)

1.5g

Trans fat (g)

0.0g

Cholesterol (mg)

22mg

Sodium (mg)

893mg

Salt (g)

2.23g

Vitamin A (IU)

1426IU

Vitamin C (mg)

29.6mg

Calcium (mg)

384mg

Iron (mg)

7.37mg

Potassium (mg)

1560mg

Total

111.4g

9218kJ

2204kcal

266.1g

180.1g

32.0g

86.1g

81.7g

39.4g

37.1g

29.9g

6.1g

0.0g

88mg

3573mg

8.93g

5704IU

118.2mg

1535mg

29.46mg

6239mg

  • 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

Optional

  • A squeeze of lime juice
  • 4 tbsp creme fraiche
  • roughly chopped coriander