Serves 4, prep time 15 minutes, cooking time 25 minutes
INGREDIENTS
FOR THE JACKETS
4 large baking potatoes
2 tbsp of oil
Rock salt
FOR THE CHILLI
1 tbsp of olive oil
500g coarsely chopped mushrooms
1 tbsp vegetable oil
1 onion chopped
2 garlic cloves chopped
1 can chopped tomatoes
1 tsp hot chilli powder
1 tsp paprika
1 tsp ground cumin
½ tsp oregano
1 veg stock cube
2 tbsp tomato purée
1 tsp of Worcester sauce
(For a vegan version add 1 tsp of soy sauce and ½ tsp of vinegar)
1 square of vegan dark chocolate (optional)
1 can red kidney beans
Salt & pepper
TO SERVE
Sliced lettuce
8 mini mozzarella balls (optional)
METHOD
Preheat the oven to 180°C, wash and dry the potatoes.
Coat with oil and sprinkle with rock salt. Bake for 45-60 minutes until crisp.
Next, heat the oil in a shallow pan, add the chopped mushrooms and sauté until soft.
Remove from the heat and set to one side.
In a separate pan heat some oil and sauté the onions and garlic.
Season then add the chopped tomatoes, dry herbs, spices, stock cube, tomato purée, Worcester sauce (or the vegan alternative) and chocolate.
Bring to the boil, then turn down the heat and simmer for five minutes.
Next, add the mushrooms and kidney beans, stir and simmer for further 15 minutes.
Finally, check the taste, add more spice if needed.
Place the potatoes on a serving board, cut and split, add the lettuce, chilli, top with torn mozzarella and serve.
