Spud Man says: “I’m basically a meat and potatoes man, but I enjoy my veggies and sometimes I like to eat this easy-peasy vegan chilli with tinned beans. It takes very little time to make and keeps well in a covered container in the fridge for up to three days.”

Serves 2

Prep: 15 minutes

Cook: 20–25 minutes

Ingredients

2 baked potatoes
2 big dollops of guacamole or some diced avocado
coconut or soya yoghurt (optional)

Vegan chilli:

2 tbsp olive oil
1 large red onion, thinly sliced
1 red pepper, seeds removed, chopped small
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chilli powder
1 red or green chilli, chopped small
1 x 400g (14oz) tin of chopped tomatoes
½ tsp sugar
1 x 400g (14oz) tin of black beans, rinsed and drained
juice of 1 lime
a handful of coriander, chopped
salt and freshly ground black pepper

Method

Heat the olive oil in a saucepan set over a low to medium heat and cook the onion, red pepper and garlic, stirring occasionally, for 8 minutes, or until softened. Stir in the ground spices, chilli powder and chopped chilli and cook for 1 minute.

Add the tomatoes, sugar and beans and cook gently for 10–15 minutes, or until thickened and reduced. Season to taste with salt and pepper and stir in the lime juice and most of the coriander.

Cut a big cross in the top of each spud and press gently on the sides to open it up. Season with plenty of salt and pepper and pour the vegan chilli over the top.

Add some guacamole or avocado and sprinkle with the remaining coriander. Serve, if wished, with some soya or coconut yoghurt.

Note: You can substitute red kidney beans for the black beans, or any other tinned beans – even chickpeas that are lurking in your kitchen cupboard. If you don’t like coriander, use parsley instead.

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