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.