Name: Mixed bean chilli with wedges
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 medium baking potatoes, unpeeled, each cut into 8 wedges -; 4 tsp olive oil -; 1 red onion, roughly chopped -; 1 yellow pepper -; 1 tbsp Cajun spice mix -; 2 x 410g/14oz cans mixed pulses in water, rinsed and drained -; 400g can chopped tomatoes -; 150ml vegetable stock -; 1 tbsp dark chocolate, chopped -; 4 tbsp reduced-fat soured cream -

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

7. 400g can chopped tomatoes

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.