The simple jacket potato piled high with vegan spicy bean chilli with charred sweetcorn is a comforting and simple dinner idea for winter nights. This recipe from Piled High Potatoes is a quick and easy dinner idea. If you don’t have time to char the sweetcorn you can just use a spoonful or two of canned sweetcorn in its place. This makes a large pan of chilli but it freezes well so if you do not need to feed four, freeze the left over chilli in individual portions.
4 large baking potatoes
1 corn on the cob of corn, peeled
a little olive oil
For the chilli
1 tablespoon olive oil
1 small onion, finely chopped
1 red chilli, deseeded and finely chopped
2 garlic cloves, sliced
400 g can kidney beans in chilli sauce
400 g can cannellini beans
300 g can haricot beans
400 g can chopped tomatoes
70 g tomato purée
1 teaspoon paprika
salt and freshly ground black pepper
For the salsa
1 ripe avocado
2 spring onions thinly sliced
freshly squeezed juice of 1 lime
1 tablespoon olive oil
Preheat the oven to 200˚C (400˚F) Gas 6. Prick the skin of your potato and rub with a little salt. Place in the oven for about 1 hour, depending on the size of your potato. To test if the potato is cooked, insert a sharp knife and if the potato feels soft inside with no resistance to the knife, it is done. If you still feel some resistance, cook for a little while longer. can also use a baked potato spike for oven baking. The metal spike inserted into the centre of the potato means that it cooks quicker and will reduce the cooking time above.
Brush the corn on the cob with a little oil, place in a hot griddle pan and cook for about 15 minutes until the corn has started to char on all sides. Remove from the heat and let cool.
For the chilli, heat the olive oil in a pan and fry the onion, chilli and garlic until the onion has softened and started to turn light golden brown. Add the kidney beans and sauce to the pan. Rinse the cannellini and haricot beans under cold water and then add them to the pan. Add the tomatoes, 250 ml plus 1 tablespoon of water and the tomato purée and season with salt, pepper and the paprika. Simmer for 30 minutes over a gentle heat until the sauce thickens.
To prepare the salsa, remove the seeds from the tomatoes and chop into small pieces. Remove the skin and stone from the avocado and chop into small pieces. Add the spring onions, lime juice and oil to the tomatoes and avocado and toss everything together then season. Cover and chill in the refrigerator until you are ready to serve.
Place the corn on a chopping board and with a sharp knife, cut the kernels off, in slices.
To serve, cut the potatoes open and top each with a portion of chilli. Top with the corn slices and salsa and serve.
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