Vegan three-bean chilli with potato jackets

• baking potatoes↗2

  (about 180g each)

• olive oil↗1 tbsp tbsp
• yellow or orange pepper1

  deseeded and chopped

• garlic cloves↗2

  finely grated

• cumin seeds↗1 tsp tsp
• chilli flakes↗½ tsp tsp
• smoked paprika↗1 tsp tsp
• ground coriander↗1 tsp tsp
• dried oregano↗1 tsp tsp
• can chopped tomatoes400g g
• vegetable bouillon powder↗2 tsp tsp
• can three bean salad400g g

  (cannellini, flageolet and adzuki), drained

• corianderhandful of

  chopped, plus extra leaves to serve

• small avocado↗1

  stoned, halved and chopped or mashed

• lime↗1

  cut into wedges

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6 and bake the potatoes for 50 mins-1 hr, or until tender.

2. 2

   Meanwhile, heat the oil in a non-stick frying pan and fry the pepper and garlic for a few minutes. Stir in the cumin seeds, chilli flakes and spices, then tip in the tomatoes, bouillon powder and beans. Bring to a simmer, cover and cook for 15 mins, or until reduced to a thick sauce. Stir in the chopped coriander.

3. 3

   Cut a cross into the tops of the baked potatoes and gently press on the sides to open them out. Spoon over the chilli, then top with the avocado and squeeze over some of the lime wedges. Scatter over some coriander leaves and serve with the remaining lime wedges.