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Mixed-bean chilli with wedges

A warming bowl of meat-free comfort food. Make extra for the freezer

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 353
  • Carbohydrates 57
  • Saturated Fat 2
  • Sugar 12
  • Protein 16
  • Fat 8
  • Fibre 12
  • Salt 0.35

Nutrition per serving

  • Calories 353
  • Carbohydrates 57
  • Saturated Fat 2
  • Sugar 12
  • Protein 16
  • Fat 8
  • Fibre 12
  • Salt 0.35

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

Method

  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.

  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.

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