- 4 baking potatoes
- 1 tbsp olive oil
- 1 onion, finely chopped
- 250 g courgette, trimmed and diced
- 500 g lean beef steak mince
- 1.5 tbsp chipotle chilli paste
- 390 g chopped tomatoes
- 420 g mixed beans in mild chilli sauce
- 1 red pepper, deseeded and sliced
- 4 tbsp soured cream
- 1 tsp paprika
Preheat the oven to 200°C, fan 180°C, gas 6. Prick the potatoes and cook in the microwave on medium for 10 minutes, then put onto a baking tray and cook in the oven for 30 minutes.
In a large frying pan heat the oil and cook the onion and courgette for 5-10 minutes, until softened. Stir in the mince and cook for a further 5 minutes.
Stir in the chipotle paste, chopped tomatoes and mixed beans with 200ml cold water. Bring to the boil and add in the pepper then simmer for 10-15 minutes.
Serve the baked potatoes with the chilli, topped off with a dollop of soured cream and a sprinkle of paprika.
Cook's tip: for a vegetarian option, replace the minced beef with chopped celery, carrots and mushrooms, or Quorn mince.