Name: 50/50 Chilli & Baked Potato
Prep time: 5 min
Total time: 1 h
Ingredients: 10 Medium Baking Potatoes or Sweet Potatoes; 200 g Quorn Mince; 200 g Beef Mince; 100 g Red Lentils, Soaked; 100 g Onions, Chopped; 10 g Garlic, Chopped; 50 g Tomato Puree; 10 g Vegetable Stock; 400 ml Water; 300 g Tomato Base Sauce; 400 g Kidney Beans, Drained; 100 g Sweetcorn; 2 g Chili Powder; 10 g Mexican Seasoning

50/50 Chilli & Baked Potato

0.0 from 0 votes

Course: LunchCuisine: EducationDifficulty: Easy

Servings

servings

Prep time

minutes

Total time

hour

This recipe uses a mix of beef and Quorn mince, alongside red lentils, to increase the fibre content. The variety of beans and added sweetcorn further increase nutrients,

Ingredients

Metric US

10 10 Medium Baking Potatoes or Sweet Potatoes
200 g 200 Quorn Mince
200 g 200 Beef Mince
100 g 100 Red Lentils, Soaked
100 g 100 Onions, Chopped
10 g 10 Garlic, Chopped
50 g 50 Tomato Puree
10 g 10 Vegetable Stock
400 ml 400 Water
300 g 300 Tomato Base Sauce
400 g 400 Kidney Beans, Drained
100 g 100 Sweetcorn
2 g 2 Chili Powder
10 g 10 Mexican Seasoning

Directions

Pierce the potatoes and bake in the oven until cooked all the way through
Meanwhile, in a large pan, sweat down the onion, followed by the garlic.
Add the beef mince and cook until browned.
Place the Quorn mince on a baking tray with a touch of oil and bake in the oven at 180c for 10 minutes.
To the pan, add the tomato puree, spices, lentils, beans and stir.
Add tomato sauce, 400ml vegetable stock and bring to a simmer.
Allow the mix to cook and reduce down.
Add the cooked Quorn mince and sweetcorn for the final 5 minutes. Note that the Quorn mince will soak up some of the liquid.
To serve, spoon the chilli mix over baked potatoes and plate with a side salad and optional cheese topping.

Notes

This recipe uses a mix of beef and Quorn mince, alongside red lentils, to increase the fibre content.