Baked Potatoes With Chili Con Carne

• 4 None large floury potatoes
• 1 can (425ml) sweetcorn, drained
• 1 can (425ml) red kidney beans, drained
• 100 g each green and orange bell peppers, seeded and cubed
• 2 None tomatoes, seeded and diced
• 2 stalks basil, chopped finely
• 1 clove garlic, pressed
• 2 tbsp oil
• 200 g minced beef
• 1 tbsp tomato puree
• 1 pinch chilli powder
• 200 ml vegetable stock
• 1 None onion, peeled and finely chopped
• None None olives and basil to garnish

1. Preheat the oven to 400u0b0F. Wrap each potato in foil and bake for 1 1/2 hours until tender.
2. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the garlic and stir for 1 min. Add the beef and bell peppers and cook until the beef is browned, breaking up with a wooden spoon. Add the tomato paste and chili powder and stir for 1 min. Add the broth, corn, beans and tomatoes; season with salt and pepper. Bring to a boil, then lower heat and simmer for 15 mins to blend the flavors. Stir in the basil. Unwrap the potatoes, slash the tops and fill with the chili. Garnish with the olives, onion and basil leaves.

potatoes, sweetcorn, red kidney beans, orange bell peppers, tomatoes, stalks basil, clove garlic, oil, beef, tomato puree, chilli powder, vegetable stock, onion, olives

Taken from recipes-plus.com/api/v2.0/recipes/16872 (may not work)