Jacket Potatoes with Chili sin Carne and Guacamole

Name: Jacket Potatoes with Chili sin Carne and Guacamole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 100 gram Fine Soy Shreds; 6 tablespoon Vegetable Oil; 2 Onions; 2 Carrots; 2 Chili Peppers; 2 teaspoon Kreuzkümmel Gemahlen; 1200 gram Tomato; Salt; Black Pepper; 1 clove Garlic; 1 teaspoon Cinnamon; 300 gram Kidney Beans; 100 gram Corn; 1 Avocado; 1 Tomato; Onion; 2 Coriander; 2 tablespoon Lime Juice

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3 months ago

Elisakocht

@elisakocht

This recipe is automatically translated for you.

These jacket potatoes are a really practical way to use up your leftover Chili sin Carne from the day before. If you have some of the hearty stew left, but it's not quite enough for everyone, try this combination: baked potatoes, Chili sin Carne, and fresh guacamole – an absolutely delicious and vegetarian lunch!

Jacket potatoes are not only simple but also versatile. They can be served either as a side dish or a main course. To prepare them, you need to rinse and dry the potatoes thoroughly. Then place them on a piece of aluminum foil, add a small piece of butter or some oil, and seal the foil tightly. In the oven or on the grill, they need about 45 to 60 minutes depending on their size. You can easily check if they are done with a sharp knife: If it goes in easily, the potato is ready.

Information

Overview

Difficulty

Hard

Spiciness

Medium

Time

Preparation

20 min

Cooking

1 hrs 0 min

Ingredients

Servings

Fine Soy Shreds

100 grams

Vegetable Oil

6 tablespoons

Onions

Carrots

Chili Peppers

Kreuzkümmel Gemahlen

2 teaspoons

Tomato

1200 grams

Salt

Black Pepper

Garlic

1 clove

Cinnamon

1 teaspoon

Kidney Beans

300 grams

Corn

100 grams

Avocado

Tomato

Onion

Coriander

Lime Juice

2 tablespoons

Instructions

Jacket Potatoes

Wrap the potatoes in aluminum foil.
Bake them in the preheated oven for 45–60 minutes, until soft.

Prepare Chili sin Carne

Prepare vegetables:
- Dice 2 large onions and 2 carrots.
- Finely chop 2 chilies.
- Finely chop 1 clove of garlic.
- Peel 1200 g tomatoes. To do this, lightly score the tomatoes, briefly dip them in boiling water, quench them, and remove the skin – this gives you a particularly smooth sauce.
Prepare soy chunks:
- Soak 100 g soy chunks (fine) according to package instructions in water, squeeze them out well.
- Fry the soaked soy chunks in 3 tbsp frying oil in a pan until browned all around, and set them aside.
Roast onions and carrots:
- Heat 3 tbsp frying oil in the same pan.
- Sauté the diced onions until a pleasant roasted aroma develops.
- Add the diced carrots and fry them along.
- Add the chopped chilies and 2 tsp ground cumin, stir briefly.
Add tomatoes and spices:
- Add the peeled 1200 g tomatoes.
- Add the chopped garlic and 1 tsp cinnamon.
- Season generously with salt and pepper.
- Let the sauce simmer over reduced heat for 60 minutes.
Integrate beans and corn:
- Add 300 g kidney beans and 100 g corn.
- Let everything simmer for another 30 minutes.
- Season with salt, pepper, and chili powder.
Prepare Guacamole:
- Mash 1 ripe avocado.
- Cut 1 tomato into small cubes.
- Finely dice ½ onion.
- Finely chop 2 sprigs of cilantro.
- Put everything together in a bowl, add 2 tbsp lime juice, and mix thoroughly.
- Season the guacamole with salt and pepper.

Serving

Serve the hot jacket potatoes together with the hearty Chili sin Carne.
Serve the fresh guacamole as a creamy dip on the side.