• 4 baking potatoes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 250 g courgette, trimmed and diced
  • 500 g lean beef steak mince
  • 1.5 tbsp chipotle chilli paste
  • 390 g chopped tomatoes
  • 420 g mixed beans in mild chilli sauce
  • 1 red pepper, deseeded and sliced
  • 4 tbsp soured cream
  • 1 tsp paprika


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.







Nutritional Details

Each serving provides
  • Energy 3312kj 791kcal 40%
  • Fat 24.6g 35%
  • Saturates 9.6g 48%
  • Sugars 16.3g 18%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 444kj/106kcal

Each serving provides

89.6g carbohydrate 14.2g fibre 45.6g protein

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