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

Prep time15 minutes
1 hour 15 minutes
Servings2

Ingredients

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

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Instructions

Bake 2 potatoes in the oven in the usual way (or start them off in the microwave to speed up the cooking process).
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.
Add the pepper and courgette and fry for 3 minutes until they start to soften.
Add the chickpeas, kidney beans, chopped tomatoes and tomato puree, some freshly ground black pepper and mixed herbs.
Simmer gently for 15 minutes or until the chilli thickens to your taste.
Take the baked potatoes from the oven and top each with 10g Flora ProActiv.
Top with the chilli and serve.