Warming Jacket Potato with Chilli Con Carne

Jacket Potato with Chilli Con Carne in a bowl topped with coriander
  • 4 servings
  • 55 minutes to prepare
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  • 4 baking potatoes
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp hot chilli powder
  • 400g minced beef
  • 1 red pepper, halved, de-seeded and diced
  • 1 green pepper, halved, de-seeded and diced
  • 2 tbsp tomato puree
  • 400g can chopped tomatoes
  • 400g kidney beans, drained
  • Handful chopped fresh coriander


1 Pre-heat the oven to 200°C / fan 180°C / gas mark 6. Pierce the potatoes with a fork all over and then place on the rack in the middle of the oven and bake for 1 hour until golden and crispy and the potatoes are soft.

2 Meanwhile, heat the oil in a large saucepan and cook the onion for a few minutes until beginning to soften then stir in the garlic and cook for a minute longer. Add the chilli powder and cook for just a minute.

3 Stir in the minced beef and brown all over then add the peppers and cook for about 2 minutes.

4 Stir in the tomato purée and cook for 1 minute then finally add the chopped tomatoes, half a can of water and bring to a simmer. Cook for 30 – 40 minutes then stir in the kidney beans and fresh coriander. Split open the baked potatoes and ladle over the chilli to serve.