Baked Potatoes With Chili Con Carne - cooking recipe

Ingredients

4 None large floury potatoes
1 can (425ml) sweetcorn, drained
1 can (425ml) red kidney beans, drained
100 g each green and orange bell peppers, seeded and cubed
2 None tomatoes, seeded and diced
2 stalks basil, chopped finely
1 clove garlic, pressed
2 tbsp oil
200 g minced beef
1 tbsp tomato puree
1 pinch chilli powder
200 ml vegetable stock
1 None onion, peeled and finely chopped
None None olives and basil to garnish

Preparation

Preheat the oven to 400\u00b0F. Wrap each potato in foil and bake for 1 1/2 hours until tender.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the garlic and stir for 1 min. Add the beef and bell peppers and cook until the beef is browned, breaking up with a wooden spoon. Add the tomato paste and chili powder and stir for 1 min. Add the broth, corn, beans and tomatoes; season with salt and pepper. Bring to a boil, then lower heat and simmer for 15 mins to blend the flavors. Stir in the basil. Unwrap the potatoes, slash the tops and fill with the chili. Garnish with the olives, onion and basil leaves.