Mixed bean chilli with wedges
Ingredients
- Step 1 4 medium baking potatoes, unpeeled, each cut into 8 wedges
- Step 2 4 tsp olive oil
- Step 3 1 red onion, roughly chopped
- Step 4 1 yellow pepper
- Step 5 1 tbsp Cajun spice mix
- Step 6 2 x 410g/14oz cans mixed pulses in water, rinsed and drained
- Step 7 400g can chopped tomatoes
- Step 8 150ml vegetable stock
- Step 9 1 tbsp dark chocolate, chopped
- Step 10 4 tbsp reduced-fat soured cream
Calories: 353
Carbohydrate: 57 g
Protein: 16 g
Fat: 8 g
Cook time: 50 minutes
Prep time: 10 minutes
Total time: 60 minutes
Servings: 4
TAGS
Dinner
Main course
Mexican
Baking potato
Baking potato
Chili
Chilli
Good Food
Healthy
Pulse
Vegetable chilli
Vegetarian chilli
Vegetarian
Directions
- Step 1 Heat oven to 220C/200C fan/gas 7. Toss the potato wedges in 2 tsp oil and spread out in a single layer on a large baking tray. Cook for 30-35 mins, turning halfway, until tender and golden brown.
- Step 2 Meanwhile, for the chilli, put the remaining oil into a casserole dish and fry the onion and pepper for 5 mins. Add Cajun spice, pulses, tomatoes and stock. Cover and simmer for 15-20 mins. Remove casserole from the heat and stir in the chocolate until melted. Ladle the chilli into bowls, top each with 1 tbsp soured cream and serve with the wedges.