Baked Potatoes With Beef And Vegetable Chili

• 4 None large potatoes
• 2 tbsp olive oil
• 1-2 None garlic cloves, crushed
• 250 g minced beef
• 2 None mixed peppers, deseeded and diced
• 1 tsp paprika
• 1 None red chilli, deseeded and diced
• 2 x 400 g cans chopped tomatoes
• 400 g can kidney beans, rinsed
• 200 g can sweetcorn, drained
• 150 g creme fraiche
• 100 g Cheddar, grated
• 1/2 None onion, finely chopped
• None None Salad, to serve

1. Preheat the oven to 400u0b0F. Wrap each potato in foil and bake for 1 hour to 1 1/2 hours.
2. Meanwhile, for the chili, heat the olive oil in a large saucepan, add the garlic and saute for 1-2 mins. Add the beef and saute for 3-4 mins. Mix in the peppers, paprika and chili pepper and season. Add the tomatoes and cook for 8-10 mins, stirring occasionally. Mix in the beans and corn and simmer for 3-4 more mins.
3. Unwrap the potatoes and slice them open. Place each on a separate plate and top with the chili and sour cream. Sprinkle with the cheese and onion and serve with the green salad.

potatoes, olive oil, garlic, beef, mixed peppers, paprika, red chilli, tomatoes, kidney beans, sweetcorn, crueme fraueeche, cheddar, onion, salad

Taken from recipes-plus.com/api/v2.0/recipes/21491 (may not work)