Chilli No Carne and Hummus Baked Potato

Dice 1 onion and 1 pepper, finely chop 2 garlic cloves

Put a frying pan on the hob over medium heat

Add 1 tbsp oil/ 2 tbsp water and leave for 2 minutes until hot

Add onion and pepper and cook, until the onion is soft, and slightly translucent

Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin

Give it a good stir, then leave it to cook for another 3-5 minutes, stirring occasionally

Add 150-200g plant based mince

Turn the heat up a bit, add the mince meat to the pan

Crumble 1 veg stock cube into 300ml hot water and add to the pan with the mince mixture

Add a 400g can of chopped tomatoes

Tip in 1 tsp sugar and salt and pepper to taste

Squirt in about 2 tbsp tomato purée and stir well

Simmer it gently

Bring the whole thing to the boil, and put a lid on the pan

Turn down the heat until it is gently bubbling and leave it for 20 minutes

Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out

If it is, add a couple of tbsps of water

Drain and rinse a can of red kidney beans and stir in

Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry

Taste a bit of the chilli and season

Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving

This is really important as it allows the flavours to mingle

Now top to your baked potato and add a dollop of hummus!?