Serves: 4 INGREDIENTS
■ 45ml (3 tablespoons) sunflower oil
■ 500g ground chicken mince
■ 1 onion, chopped
■ 1 can (410g) red kidney beans
■ 1 can (410g) whole kernel corn, drained
■ 2 medium tomatoes, peeled and diced
■ 5ml (1 teaspoon) cayenne pepper
■ 500ml (2 cups) water
■ Salt and freshly ground black pepper
■ 4 large baking potatoes
Toppings: Shredded Cheddar cheese and sour cream INSTRUCTIONS
In a large saucepan, heat oil and brown mince, stirring until mince crumbles.
Stir in red kidney beans, kernel corn, tomatoes, cayenne pepper, water, salt and black pepper, bring to a boil. Reduce the heat and simmer, stirring occasionally for 20 minutes.
Scrub potatoes; prick several times with a fork. Bake in a hot oven for 20 minutes or until done, turning and rearranging after 5 minutes. Let it stand for 2 minutes.
Cut a deep cross on top of potatoes, split potatoes and top evenly with chilli mince. Serve with shredded Cheddar cheese and sour cream.