Jacket potato with vegetable chili

Serves 4

INGREDIENTS

• 4 large jacket potatoes (or equivalent), cooked 

For the filling:

• 1 and half tablespoons vegetable oil
• 1 small onion, peeled and diced
• 1 teaspoon bouillon powder
• 1 red pepper, de-seeded and diced
• 2 large tomatoes, diced
• 1 large can (400g) red kidney beans (use the beans and the water they are in) 
• 1 teaspoon chilli powder
• 1 teaspoon dried mixed herbs

METHOD

1. Heat the oil in a large pan, add the diced onions and bouillon powder and fry, stirring all the time, until the onions soften.
2. Add all the other ingredients and simmer gently, stirring regularly, for about 10 minutes until all the vegetables are soft.
3. Serve over cooked jacket potatoes.