Smokey Bean Chilli & Cheesy Baked Potato
with Tomato Salsa & Sour Cream
- Soy
- Milk
- Almond
- Traces of Cashew
- May contain traces of allergens
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
Prepare to meet your perfect match. If you like cheesy roasted potato, gently spiced bean chilli and mild chipotle, it'll be love at first bite with this unbelievably delicious dinner.
Ingredients
3
potato
1
Brown Onion
1 bunch
spring onion
1
carrot
1
tomato
1 tin
cannellini beans
(Contains: Soy)
1 packet
tomato sugo
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
sour cream
(Contains: Milk)
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray, then add a drizzle of olive oil and a pinch of salt. • Toss to coat, then arrange potato into two single layered piles. Bake for 20-25 minutes. • When potatoes have 5 minutes remaining, sprinkle shredded Cheddar cheese over each pile and bake until melted and golden, 5 minutes.
• Meanwhile, finely chop onion, spring onion and tomato. Grate the carrot. Drain and rinse cannellini beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 5-6 minutes.
• Add cannellini beans, All-American spice blend and BBQ sauce to the pan and stir to combine. • Add tomato sugo, vegetable stock powder and the water and cook, stirring, until well combined. • Reduce heat to medium and simmer until thickened, 2-3 minutes. • Remove pan from heat, then stir through the butter and baby spinach leaves until just wilted, 1 minute.
• In a medium bowl, combine tomato and spring onion. Add a drizzle of white wine vinegar and olive oil. Season to taste and set aside.
• Divide cheesy baked potatoes between bowls and spoon over smokey bean chilli. • Top with tomato salsa and a dollop of sour cream to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Most reviewers found the dish tasty and comforting, though some felt it leaned sweet; adding chilli can boost heat if preferred.
- Ease of prep: A straightforward cook that works well as a family meal, even winning over meat-eaters at the table.
- Suggestions: Consider melting the cheese over the beans rather than the potatoes for a different finish; some reviewers found pinto or black beans a more complementary swap for cannellini beans.
- Next-day meals: Leftovers work well for lunch the next day, as at least one reviewer noted plenty remained after dinner.
