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
Chili spice
Couple
1 packet
Family
1 packet
Black beans
Couple
1 tin
Family
2 tins
Brown mushrooms*
Couple
1 bag
Family
1 bag
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
Half
Family
Half
Red onion
Couple
1/2
Family
1
Slaw dressing
Couple
1 pottle
Family
1 pottle
Lime sour cream
Couple
1 pottle
Family
1 pottle

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

*Use the mushrooms with the orange dot on the bag for this recipe.

*Coriander is shared ingredient. Use half for each dish.

^denotes pantry item.

 

Instructions

1

Preheat oven to 180 degrees Celsius.

1

Stab 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.

2

Thinly slice the white onions.

Mince the garlic.

3

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

4

Open the tomatoes and set aside.

Add the chili spice to pan, stir through and cook for 15 seconds before adding the tinned tomatoes. Add a little water to the can and swirl around to collect the juice before adding to the pan.

5

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

6

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.

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

7

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 coriander, stalk and all. Separate into 2 piles. Add one pile to the slaw.

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

8

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

Stir in the remaining coriander right before serving.

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.



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