Mushroom and bean chili loaded baked potatoes with slaw and chipotle lime yoghurt

Preheat oven to 190 degrees Celsius.

Pierce each potato a couple of times with a fork and cook in the microwave for 10 minutes, then bake potatoes in the oven for 35 minutes.

If you don’t have a microwave, place the potatoes in the oven right away.

Thinly slice the white onions.

Mince the garlic.

Heat a drizzle of oil over a medium heat and add the onion. Saute for a minute, then add the garlic. Add the chili spice and cook for 15 seconds.

Add the tinned tomatoes. Add a little water to the tin and swirl around to collect the juice before adding to the pot.

Rinse the tinned beans, add to the chili and stir through. Cook until thick for a further 15 minutes, stirring occasionally.

While the chili is cooking, cut the mushrooms into quarters.

In a bowl, drizzle over the mushrooms with soy sauce and a splash of olive oil, then season with black pepper, give them a good toss.

Layout the mushrooms on an oven tray and roast for 10 minutes.

Prepare the slaw.

Peel and grate the carrot, grate the apple and slice the red onion.

Wash and finely chop the coriander. Separate into two piles. Add one pile to the slaw.

Add the slaw dressing to the apple, red onion and carrot along with a pinch of salt. Mix thoroughly, taste and add more salt as needed.

Once the mushrooms are cooked, add them and the remaining coriander to the chili. Reduce the heat to lowest possible setting to keep warm until the potatoes are baked.

To serve, cut the potatoes in half and drizzle with olive oil, a pinch of salt and a crack of black pepper.

Spoon over chili, then drizzle over with chipotle lime yoghurt.

Serve with slaw on the side.