My Dads Potato Chilli Bake

My Dads Potato Chilli Bake

By Gaz Oakley

Average rating: 4.5 • Rated by 12 users

Servings: 4

Total time: 1 h

Preparation time: 1 h

Cooking method: Baking

Difficulty: Beginner

Delicious comfort food for the whole family!

Ingredients

All ingredients

Olive Oil, or water for oil free • 1 tbsp
1 Red Onion, chopped small
4 Garlic Cloves
2 Carrots
1 Green Chilli, cut small
Ground Cumin • 2 tsp
Ground Cinnamon • 1 tsp
Paprika • 1 tsp
Oregano • 2 tsp
Sea Salt • 2 tsp
Cracked Black Pepper • 1 tsp
Tomato Puree • 2 tbsp
1 Tin Chopped Tomatoes
Vegetable Stock • 01 cups
1 Tin Cannellini Beans, drained & rinsed
1 Tin Red Kidney Beans, drained & rinsed
1 Tin Black Eye Beans
3 Maris Piper Potato, peeled & sliced in to very thin discs
1 Courgette, sliced into thin discs
3 Tomatoes, sliced thin

Steps

Method

1

Place a large saucepan over a medium heat and add the oil. 

2

When the pan is hot add the onion, garlic, carrot & chill. Sweat this mixture for 3-4 minutes. Add the cumin, cinnamon, paprika, oregano & seasoning to the pan and cook for a couple more minutes. 

3

Next to the pan add the tomato puree, tomatoes & stock, bring the liquid to a simmer then add the beans. 

4

Let the chilli bubble away for 20 minutes, meanwhile pre heat your oven to 180 degrees C.

5

After 20 minutes of cooking the chilli, turn the heat off. Transfer the chilli to a baking dish.

6

Carefully lay the potato, courgette & tomatoes on top of the chilli, alternating between the three & over lapping each slice. Sprinkle over the cheese if you’re using it.

7

Once you’ve topped the chilli, put it into the oven for 25-30 minutes or until golden and crisp on top.

8

Let the bake stand for 10 minutes before serving with greens. 

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