Name: Pumpkin and black bean chilli jacket potatoes
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 4 baking potatoes (about 250g each), such as Maris Piper or King Edward; 2 tbsp rapeseed oil; ½ tsp flaky sea salt; 1 large onion, finely chopped; 2 garlic cloves, crushed; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp ground cinnamon; ½ tsp dried chilli flakes; 1 tbsp tomato purée; 500g peeled and deseeded pumpkin or squash, cut into 2cm chunks; 400g tin chopped tomatoes; 400g tin black beans, drained and rinsed; 2 tbsp pumpkin seeds; 1 lime, juiced; 15g coriander, roughly chopped

Pumpkin and black bean chilli jacket potatoes

This pumpkin chilli jacket potato recipe spoons a smoky black bean and pumpkin chilli over crisp baked potatoes, a warming vegan supper for Halloween.

Dairy-freeFreezableGluten-freeVeganVegetarian

Serves4

Hands-on25 min

Oven1 hour 15 min

DifficultyEasy

On 31 October, supper has to be ready before the doorbell starts ringing, and this one waits happily on the hob. A pan of deep orange chilli is ladled over jackets baked until the skins crackle, then finished with toasted pumpkin seeds.

Why it’s so good: The pumpkin softens at the edges and thickens the sauce, while the beans hold their shape, so every spoonful has texture. Lime and coriander go in at the end to sharpen all those sweet vegetables.

Make it easy: Use ready-prepared butternut squash chunks, and cook the chilli up to 2 days ahead.

Method

Heat the oven to 200°C/180°C fan/gas 6. Scrub the potatoes, dry them well and prick each one several times with a fork. Rub with 1 tbsp of the oil and the flaky sea salt, then sit them directly on the middle oven shelf. Bake for 1 hour 15 minutes until the skins are crisp and a knife slides easily into the centre.

Meanwhile, heat the remaining 1 tbsp oil in a large, deep pan (about 24cm) over a medium heat. Add the onion with a pinch of salt and cook for 8-10 minutes, stirring now and then, until soft and turning golden.

Stir in the garlic, cumin, smoked paprika, cinnamon and chilli flakes and cook for 1 minute until fragrant. Add the tomato purée and cook for 1 minute more, stirring, until it darkens a shade.

Add the pumpkin, chopped tomatoes and 200ml water. Bring to the boil, then turn the heat down, cover with a lid and simmer for 20 minutes until the pumpkin is almost tender.

Stir in the black beans and simmer without the lid for 10-15 minutes, stirring occasionally, until the pumpkin is soft at the edges and the sauce is thick enough to sit on a spoon.

While the chilli finishes, toast the pumpkin seeds in a small dry frying pan over a medium heat for 2-3 minutes, shaking the pan, until they start to pop and colour. Tip onto a plate.

Stir the lime juice and most of the coriander into the chilli, then season and taste. Cut a deep cross in each potato, squeeze the base to open it up and fluff the inside with a fork. Spoon over the chilli and scatter with the toasted seeds and remaining coriander.

Per serving (Serves 4)

Calories

440kcals

Fat

12g (1.5g saturated)

Protein

14g

Carbohydrates

66g (12g sugars)

Fibre

13g

Salt

0.6g

Quick wins, tips & make ahead

Choose a culinary pumpkin or squash such as Crown Prince, onion squash or butternut. Large carving pumpkins are watery and mild, so if using the flesh from a lantern, simmer the chilli for longer without the lid to thicken it.

Make ahead and freeze: the chilli keeps in the fridge for up to 2 days and freezes for up to 3 months. Cool it quickly, freeze in portions, defrost overnight in the fridge and reheat until steaming hot. Bake the potatoes fresh.

Check the label: spice blends, tinned beans and tomato purée are usually gluten-free, but read the packs if cooking for anyone avoiding gluten.

For a milder chilli for children, leave out the chilli flakes and put them on the table for adults to add.