Chilli California Walnut Jackets

Course dinner, lunch
Cuisine American, Mexican
Keyword chilli, jacket potato, plant-based, walnut mince
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 4 people
Calories 684kcal


  • 4 large baking potatoes
  • 100 g California Walnuts
  • 300 g mushrooms
  • 1 tbsp oil
  • 2 cloves garlic crushed
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 400 g can chopped tomatoes
  • 2 tbsp tomato puree
  • 400 g can red kidney beans drained and rinsed
  • 400 g can black beans drained and rinsed
  • 2 tbsp chopped coriander


  • Preheat the oven to 200oC, gas mark 6.
  • Prick the baking potatoes with a fork several times and bake for 1-1½ hours until tender.
  • Meanwhile, place the walnuts in a food processor and mix to give a coarse crumb. Repeat with the mushrooms and mix into the walnuts.
  • Heat the oil in a large saucepan and fry the walnut mixture and garlic for 5 minutes. Add the spices and cook for 1 minute.
  • Stir in the tomatoes, tomato puree and both beans and cook gently for 10 minutes, stirring occasionally. Season and stir in the coriander.
  • Cut the potatoes in half and top with the chilli mince to serve.


Serving: 569g | Calories: 684kcal | Carbohydrates: 84g | Protein: 25g | Fat: 22g | Saturated Fat: 2.5g | Fibre: 22g | Sugar: 14g


0.6g salt per serving
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