Vegan Mango Chili on a baked jacket potato

[Vee1]

1. 6 medium sized potatoes cleaned, pierced with a fork and wrapped in foil
2. 2 cans of red kidney beans, drained
3. 1 can crushed tomatoes
4. oil to fry with
5. 1 onion, diced
6. 2 cloves of garlic finely minced
7. 2 medium sized carrots diced
8. 1/2 cup frozen corn ( I used a mix of peas and corn as it is what I had)
9. 1 cup frozen mango
10. 1 TBS rice syrup or other sweetener
11. 1 TBS chili powder
12. 1 tsp salt
13. 1 tsp of ground pepper
14. water if needed to thin the chili out if needed

Instructions

1. Set oven to 200 c and preheat.
2. When ready place jacket potatoes in foil on a baking try and bake until they are soft to pierce with a fork. This is about one hour depending on the size of your potatoes.
3. Fry onions and garlic in oil on medium until soft and fragrant.
4. Add the chili powder and allow the dish to fry until the chili is well integrated ( if too dry add a splash of water).
5. Add carrots and fry until soft.
6. Add frozen corn and fry until heated.
7. Add the frozen mango and heat through.
8. Pour whole can of tomatoes into the pan and stir.
9. Allow pan to simmer for about 5 minutes then add kidney beans.
10. Drizzle in sweetener and mix.
11. Add salt and pepper and adjust seasonings.
12. Simmer the whole dish for at least 20 minutes, the longer the better.
13. When potatoes are ready and out of the oven slice open and spoon chili on top.
14. Suggested garnish herbs, vegan cheese, nutritional yeast, salsa.

Nom, nom, nom.....