Syns per serving – FREE
2 baking potatoes
1 onion, finely chopped
1 pepper, deseeded and diced
1 courgette, diced
1 tsp chilli powder
2 tsp smoked paprika
400g can chopped tomatoes
400g can of kidney beans, drained and rinsed
400g can baked beans
2 tbsp tomato purée
Preheat your oven to 200°C/fan 180°C/gas 6.
Prick the potatoes a few times with a fork and place them directly on to the oven shelf. Bake for 1 hour or until the skin is crisp and the flesh is tender.
Once the potatoes have been cooking for about 30 minutes, place a wide non-stick saucepan over a high heat. Add the onion, pepper, courgette and 3 tbsp water. Cook for 5 minutes or until the vegetables start to soften. Reduce the heat to medium, stir in the chilli powder and paprika and cook for a further 2 minutes, adding a splash more water if needed.
Add the tomatoes, kidney beans, baked beans and tomato purée to the pan, stir well and bring to the boil. Reduce the heat to low, cover and simmer for 15 minutes. Season to taste.
Slice open the potatoes and spoon over the chilli to serve.
Source : Slimming World
