Jacket Potatoes with Chilli

Chilli Napolitana

Here we are folk, my version of quick and easy chilli, full of flavour and top of the list of all comfort foods!

Enough for 4 large baking potatoes or 6 medium sized potatoes

Romana Peppers!


1 medium onion, sliced
2 large cloves garlic, sliced
1 tablespoon olive oil
2-3 tablespoons sundried tomato paste. Sundried tomato paste is quite intense, so add 2 tablespoons and check for taste before adding more (I use Sacla Cook’s Paste available in most supermarkets or sundried tomato paste) – (freeze the rest to store)
2 tablespoons tomato puree
1 tablespoon basil pesto – I use Le Conserve Della Nonna which is dairy free (freeze the rest to store)
1 red pepper, sliced (I prefer the long and elegant Romana peppers… sweeter and less back taste)
1 tin red kidney beans, drained and rinsed
1 mug frozen veggie mince (or more, according to taste)
1 vegetable stock cube dissolved in a little hot water (I use Kallo garlic & herb or vegetable)
1 teaspoon cornflour mixed with a little cold water


  1. Gently fry onion and garlic in olive oil for a few minutes
  2. Add all other ingredients with a mug of water, might need a bit more depending on how much mince you are using
  3. Cover and cook gently on low heat for about 20 minutes
  4. Chilli now probably needs a little help to thicken – stir in the cornflour paste and simmer for a few minutes.

Note:  You can add a handful of cherry tomatoes and reduce the tomato paste/puree content. If you do, cook the tomatoes for a few minutes before adding rest of the ingredients – feel free to adapt.


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