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Baked potato with vegetarian chilli topping

This is a wonderfully quick recipe I make regularly. It contains plenty of vegetables and pulses which are a great source of plant-based protein and soluble fibre. Why not double up the quantities and serve with wholegrain rice the next day? The chilli also freezes really well to have a healthy dinner available for a rainy day
  • cookingtimeCooking time1 hour 0 minutes
  • preparation timePrep time15 minutes
  • servingsServings2 portions
recipe image Baked potato with vegetarian chilli topping


  • 20 grams Flora ProActiv Light
  • 2 baking potatoes
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves crushed
  • 1 tsp tomato puree
  • 1/2 tsp chilli flakes
  • 1/2 tsp paprika
  • 1/2 tsp cumin seeds
  • 1 yellow peppers chopped
  • 1 courgette sliced
  • 1 tin chopped tomatoes
  • 1/2 can chickpeas drained
  • 1/2 can kidney beans drained
  • black pepper
  • mixed herbs

Nutritional facts

Energy (kcal)529 kcal
Energy (kJ)2223 kJ
Protein (g)20.1 g
Carbohydrate incl. fibre (g)126.5 g
Carbohydrate excl. fibre (g)73.4 g
Sugar (g)18.4 g
Fibre (g)19.5 g
Fat (g)12.9 g
Saturated fat (g)2.3 g
Unsaturated fat (g)10.9 g
Monounsaturated fat (g)6.9 g
Polyunsaturated fat (g)4.1 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)631 mg
Salt (g)0.22 g
Vitamin A (IU)1309 IU
Vitamin C (mg)169.9 mg
Calcium (mg)263 mg
Iron (mg)12.18 mg
Potassium (mg)2822 mg


  1. Bake 2 potatoes in the oven in the usual way (or start them off in the microwave to speed up the cooking process).
  2. Twenty minutes before the potatoes will be ready, heat the olive oil in a large pan. Add the onion, garlic, chilli flakes, paprika and cumin and fry for a couple of minutes.
  3. Add the pepper and courgette and fry for 3 minutes until they start to soften.
  4. Add the chickpeas, kidney beans, chopped tomatoes and tomato puree, some freshly ground black pepper and mixed herbs.
  5. Simmer gently for 15 minutes or until the chilli thickens to your taste.
  6. Take the baked potatoes from the oven and top each with 10g Flora ProActiv.
  7. Top with the chilli and serve.