Mixed bean chilli with wedges
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 medium baking potatoesunpeeled, each cut into 8 wedges
- 4 tsp olive oil
- 1 red onionroughly chopped
- 1 yellow pepper
- 1 tbsp Cajun spicemix
- 2 x 410g/14oz cans mixed pulsesin water, rinsed and drained
- 400g can chopped tomatoes
- 150ml vegetable stock
- 1 tbsp dark chocolatechopped
- 4 tbsp reduced-fat soured cream
Nutrition: per serving
- kcal353
- fat8g
- saturates2g
- carbs57g
- sugars12g
- fibre12g
- protein16g
- salt0.35glow
Method
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.
