Baked potato with vegetable chili

Name: Baked potato with vegetable chili
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 large potatoes (about 250 g each); 1 red and green pepper; 1 can(s) (425 ml: 250 g by weight) kidney beans; 1 can(s) (425 ml; 285 g) Vegetable corn; 1 chili pepper; 1-2 Garlic cloves; 1 can(s) (850 ml) peeled tomatoes; 2 TABLESPOONS Olive oil; 250 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Sweet peppers; 100 g Cheddar cheese; 1 baby onion; 150 g Fresh cream; 7-10 Tbsp salad leaf, parsley and chilli

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 large potatoes (about 250 g each)
1 red and green pepper
1 can(s) (425 ml: 250 g by weight) kidney beans
1 can(s) (425 ml; 285 g) Vegetable corn
1 chili pepper
1-2 Garlic cloves
1 can(s) (850 ml) peeled tomatoes
2 TABLESPOONS Olive oil
250 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Sweet peppers
100 g Cheddar cheese
1 baby onion
150 g Fresh cream
7-10 Tbsp salad leaf, parsley and chilli

Directions

1
Wash the potatoes and pat them dry. Wrap in foil and cook in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 1/4 hours. In the meantime, clean, wash and dice the peppers for the chilli. Rinse beans and corn and drain. Carve the chilli pepper lengthwise, remove seeds and chop finely. Peel garlic and press it through a garlic press. Chop tomatoes smaller in the tin. Fry garlic in hot olive oil. Add minced meat and fry. Season with salt, paprika powder and chopped chilli pepper. Deglaze with the tomatoes, add the paprika cubes and braise everything for about 10 minutes. Heat the beans and corn in it and season again. Grate cheese finely. Peel and chop the vegetable onion. Cut the potatoes open and arrange on plates with vegetable chili and a dash of crème fraiche. Sprinkle cheese and diced onion on top. Serve garnished with lettuce leaf, parsley and chilli
2
Yellow plate: Dibbling
3
red plate: Waechtersbach
4
Glass: KOsta Boda