Chipotle chili loaded baked potatoes with slaw

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Potatoes
Couple
2
Family
4
Onion
Couple
1
Family
2
Garlic
Couple
3 cloves
Family
5 cloves
Tomato
Couple
1 tin
Family
2 tins
Kidney beans
Couple
1 tin
Family
2 tins
Brown mushrooms*
Couple
1 bag
Family
1 bag
Cumin^
Couple
2 tsp
Family
3 tsp
Soy sauce^
Couple
1 Tbsp
Family
2 Tbsp
Olive oil^
Couple
1 Tbsp
Family
2 Tbsp
Water
Couple
200ml
Family
400ml
Cabbage
Couple
1 bag
Family
1 bag
Carrot
Couple
1
Family
2
Coriander*
Couple
1/2
Family
1/2
Red onion
Couple
1/2
Family
1
Slaw dressing
Couple
1 pottle
Family
1 pottle
Chipotle sour cream
Couple
1 pottle
Family
1 pottle

This crowd-pleaser is packed with a heap of plant power!

*Mushrooms and coriander are shared ingredients. Use half for each dish.

^These ingredients are pantry items, not provided by Green Dinner Table.

 

Instructions

1

Preheat oven to 180 degrees Celsius.

2

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.

3

Thinly slice the white onions.

Mince the garlic.

4

Heat a drizzle of oil over a medium heat and add the onion. Saute for 3 minutes, then add the garlic, cumin and a pinch of salt. Cook for another minute.

5

Open the tomatoes and set aside.

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

6

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

7

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

In a bowl, drizzle over with soy sauce and olive oil, then season with black pepper, and mix to coat.

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

8

Prepare the slaw by thinly slicing the cabbage (don’t feel you have to use it all!)

Peel and grate the carrot, thinly slice the red onion, and add to a bowl with the cabbage.

Wash and finely chop the coriander – stalk, root and all. Separate into two piles. Add one pile to the slaw.

Drizzle in the slaw dressing and mix thoroughly with a pinch of salt.

9

Once the mushrooms are cooked slice them into strips, add them to the chili and cook for 5 minutes. Reduce the heat to lowest possible setting to keep warm until the potatoes are baked.

Stir in the remaining coriander right before serving.

10

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 cream.

Serve with slaw on the side.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, March 8th.

 

Monday

This week's recipe

Cauliflower bahn mi with pickled cabbage, coriander and sriracha mayo

Tuesday

This week's recipe

Pho with crispy tofu, Thai basil, coriander and bean sprouts

Wednesday

This week's recipe

Corn fritters with sweet chili, wedge salad and cumin lime dressing

Thursday

This week's recipe

Kumara cashew korma with brown rice

Friday

This week's recipe

Roast pepper and tomato linguine with organic mesclun

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