50/50 Chilli & Baked Potato

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

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.

Course: Lunch

Prep: 5 mins
Cook: 1 hr
Total: 1 hr 5 mins
Serves

Ingredients

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

Method

1Pierce the potatoes and bake in the oven until cooked all the way through
2Meanwhile, in a large pan, sweat down the onion, followed by the garlic.
3Add the beef mince and cook until browned.
4Place the Quorn mince on a baking tray with a touch of oil and bake in the oven at 180c for 10 minutes.
5To the pan, add the tomato puree, spices, lentils, beans and stir.