Mary McCartney’s One-Pot Chilli



An easy weeknight dinner recipe that is nutritious as well as delicious.


6 baking potatoes

For the chilli sauce
2x tablespoons light olive oil or vegetable oil
2x medium onions, finely chopped
2x cloves of garlic, finely chopped
200g green beans, trimmed and chopped
1x red pepper, deseeded and finely chopped
400g tin kidney beans, drained
100g Linda McCartney Vegemince
1-2 teaspoon chipotle chilli paste, or ½ teaspoon dried chilli flakes
2x 400g chopped tomatoes
4x tablespoons of water
1x tablespoon of soy sauce
1x tablespoon finely chopped fresh coriander or parsley, or 1 teaspoon dried herbs
Sea salt and freshly ground black pepper, to taste
Vegan creme fraiche and a squeeze of lime, to serve


  1. Preheat the oven to 180 degrees/ gas mark 4. Wash the potatoes and prick them with a fork. Wrap them in kitchen foil and back in the oven - this should take about 1 hour, depending on the size of your potatoes.
  2. Meanwhile, make the chilli sauce. Heat the oil in a medium to large saucepan, add the onions and fry gently for 5 minutes. Stir in the garlic, green beans and red pepper. Turn up the heat slightly, then stir in the drained kidney beans and the vegemince and cook through for 1 minute.
  3. Stir in the chipotle paste or chilli flakes, the chopped tomatoes, water and soy sauce. Bring to a gentle simmer, then cover and cook for 30 minutes, checking and stirring occasionally.
  4. Taste, and add more seasoning as necessary. If you prefer a spicier sauce, add extra chipotle or chilli flakes. The sauce should be rich and thickened. Finally, stir in the herbs and add sea salt and black pepper to taste. Keep warm until the potatoes are ready.
  5. To serve, spoon the chilli sauce evenly over the baked potatoes and top each one with a dollop of vegan creme fraiche, coriander and a squeeze of lime

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