A warming bowl of meat-free comfort food. Make extra for the freezer
Prep:10 mins Cook:40 mins
Nutrition per serving
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
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.
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.