Mixed-bean chilli with wedges
By Good Food
A warming bowl of meat-free comfort food. Make extra for the freezer
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Prep:10 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 353
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fat 8g
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saturates 2g
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carbs 57g
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sugars 12g
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fibre 12g
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protein 16g
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salt 0.35g
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
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.