Loaded Potato Chunks, Beef & Smokey Bean Chilli

• Meanwhile, finely chop brown onion. • Grate carrot and zucchini. • Drain and rinse half the butter beans.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince, onion, carrot and zucchini, stirring, breaking up beef with a spoon, until browned, 5-6 minutes. • Add garlic paste and cook until fragrant, 1 minute.

• Stir in butter beans, All-American spice blend and BBQ sauce. Add passata and a splash of water and cook, stirring, until well combined. • Season to taste, reduce heat to medium and simmer until thickened, 3-4 minutes. • Remove pan from heat, then add baby spinach leaves, stirring, until just wilted, 1 minute.

• Remove potato from oven. Sprinkle with Cheddar cheese. • Roast until potato is tender and cheese is melted, a further 5 minutes.