Recipe information
Ingredients for - Mixed bean chilli with wedges
1. 4 medium baking potatoes, unpeeled, each cut into 8 wedges -
2. 4 tsp olive oil -
3. 1 red onion, roughly chopped -
4. 1 yellow pepper -
5. 1 tbsp Cajun spice mix -
6. 2 x 410g/14oz cans mixed pulses in water, rinsed and drained -
8. 150ml vegetable stock -
9. 1 tbsp dark chocolate, chopped -
10. 4 tbsp reduced-fat soured cream -
How to cook deliciously - Mixed bean chilli with wedges
1. Stage
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.
2. Stage
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.
