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Veggie Chilli Con Carni with Jacket Potatoes

Serves 3 People 


260g of Vegan/ Veggie mince

1 Tin on Chopped Tomatoes

1 Pepper 

1 Onion

3 Garlic Cloves

1 tbsp of Smoked Paprika 

1 tbsp of Cumin

2 tbsp of Mixed Herbs

1 Tin of Kidney Beans

1 Vegetable Stock Cube with 1 Cup of Water

3 tbsp of Redmile Chutney 

Salt and Pepper

Coriander Leaves 

Olive Oil

3 Large Jacket potatoes


1/2 tbsp of Chilli Flakes



210g Salsa

- 3 tsp  of Ode Owthorpe Marmalade  




Bake potatoes at 200c in the oven until light and fluffy. 

To start the chilli put a slash of oil in a frying pan and add the mince. When lightly coloured, add the onion and peppers and fry until golden.

Add the garlic and herbs, spices and seasoning.  Fry for 2 minutes. 

Add red kidney beans, chopped tomatoes and the chutney and mix well. 

Add the stock cube to one cup of boiling water, then add to the frying pan. Mix well and simmer until the jacket potatoes are ready or most of the water has evaporated.

For the salsa, mix the marmalade in with the ready made salsa and serve as a side. 

Once everything has cooked, serve and top with coriander and cheese.