Chipotle, a smoked jalapeño chilli, often comes in an adobo sauce – a spicy blend of chillies, herbs and vinegar. Use it sparingly as the piquant flavour packs a real punch.
4 baking potatoes
1 tbsp olive oil
450g/1lb lean minced beef
1 red onion, finely chopped
1 red pepper, seeded and chopped
1 tbsp ground cumin
2 tbsp tomato purée
½ chipotle chilli in adobo sauce, finely chopped
350ml/12fl oz hot vegetable stock
400g can black or kidney beans, drained and rinsed
low-fat plain yogurt and grated low-fat Cheddar, to serve
Takes 1 hour • Serves 4
1 Heat oven to 220C/200C fan/gas 7. Put the potatoes on a baking sheet and cook for 1 hour until softened.
2 Meanwhile, heat the oil in a large, non-stick frying pan and fry the beef, onion and pepper for about 10 minutes over a medium–high heat until golden and browned. Stir through the cumin, tomato purée and chipotle, and cook for 1 minute more. Pour over the vegetable stock and leave to simmer for around 20 minutes, then add the beans and cook for 5 minutes more until they have warmed through.
3 Split the potatoes, spoon over some chilli and serve with the yogurt and Cheddar, if you like.
Per serving 478 kcals, protein 36g, carbs 52g, fat 16g, sat fat 5g, fibre 7g, sugar none, salt 1.33g