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Baked potatoes with speedy chicken chilli recipe

Baked potatoes with speedy chicken chilli

Created by The Tesco Recipes team

This gently-spiced chicken chilli is a really versatile meal. Serve with baked potatoes, as we've done here, or go for baked sweet potatoes. The chilli would also be great served with rice or couscous. Hearty, healthy and budget-friendly, it's the ultimate all-rounder!

See method
  • Serves 4
  • Takes 40 mins
  • 554 calories / serving

Ingredients

  • 4-pack baking potatoes
  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 3 large garlic cloves, crushed
  • 1 tbsp cumin seeds
  • 500g pack 5% fat chicken mince
  • 1 yellow pepper, cut into 5mm chunks
  • 50g red lentils, rinsed
  • 500g jar mild chilli sauce
  • 50g mature grated cheddar cheese
  • 10g fresh coriander, finely chopped

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Each serving contains

Energy
2330kJ 554.0kcal
28%
Fat
18g
medium26%
Saturates
5g
low24%
Salt
1.4g
low23%
Sugars
12g
low14%

of the Reference intake

Carbohydrate 54.3gProtein 37.8gFibre 10.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Prick the potatoes all over with a fork, then microwave for 10 mins or until tender. Transfer to a tray, rub all over with 1 tbsp oil, then bake for 10 mins or until crisp and tender.
  2. Meanwhile, heat the remaining oil in a lidded saucepan over a medium-high heat. Add the onion, cover and cook for 8-10 mins, stirring occasionally. Mix through the garlic and cumin, cook for 1 min, then add the chicken mince. Cook, uncovered, for 5-8 mins, breaking up the mince with a wooden spoon, until opaque, lightly golden and the cooking juices have evaporated.
  3. Stir in the pepper, lentils, chilli sauce and 250ml water. Cover and cook for 15 mins, stirring often, until the lentils are soft.
  4. Cut a deep cross in each potato and fill with the chicken chilli. Top with the grated cheese and coriander to serve.

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