Baked potato with chili sin carne
Ingredients
1
Pack(s)
THE GREEN MOUNTAIN plant-based mince
4
pc
baked potatoes
2
tb
vegetable oil
1
pc
onion
1
Clove(s)
of garlic
200
ml
dark beer
1
Small
red chilli pepper
2
pc
tomatoes
1
tin of corn (approx. 140 g)
1
tin of kidney beans (approx. 210 g)
2
Knife tip(s)
chilli powder
1
Knife tip(s)
cumin
1
Pinch(es)
salt & sugar
2
Sprig(s)
of oregano including leaves
30
g
vegan cheddar cheese alternative, grated
Preparation
1. Bake the potatoes in the oven at 180 degrees (fan 160 degrees) for about 50 minutes. Finely chop the onion and garlic. Seed and chop the chilli. Drain the corn and beans.
2. Fry THE GREEN MOUNTAIN mince in a frying pan in hot oil, stirring constantly.
3. Add the onion and garlic and brown. Deglaze with the beer.
4. Add the chilli, tomatoes, corn and beans.
5. Season with chilli powder and cumin.
6. Cover and simmer on a low heat for 30 minutes.
7. Season to taste with salt, sugar and oregano. If you like it extra hot, add a little more chilli powder.
8. Take the potatoes out of the oven, cut into them and fill with the chilli. Sprinkle with the cheese alternative before serving.
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