Mixed-bean chilli with wedges

Mixed-bean chilli with wedges

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(40 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
353
protein
16g
carbs
57g
fat
8g
saturates
2g
fibre
12g
sugar
12g
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

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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.

Recipe from Good Food magazine, November 2010

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Comments

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laurelr's picture

Anybody know if the calories include the wedges and sour cream to serve, or if it's the chilli alone?

pj841's picture

Mmmm lovely, was really surprised at the difference the chocolate at the end made! Will definitely be making this again.

casiokay's picture

Made this for a veggie friend when we had a chilli night. Went down a treat with the veggie and meat eaters. So tasty I will make again for sure. Added a bit of extra chilli to ensure lots of heat

conjusive's picture
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Mmm, mmmm, mmmm, mmmm, mmmmmmmm! I made half the quantity to feed just myself, intending to have it over 2 nights but it was so delicious I ate all in one sitting! :-)

carpetgerbil's picture
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This was nice but I made them with sweet potato chips instead of white potatoes - from another recipe on this site where they are tossed in olive oil and light soy sauce before roasting. The following day I had leftovers with jacket potato and grated cheese.

lisavanrhyn's picture

really lovely and filling dish, the chocolate added a real depth of flavour, I would say if you like your chilli hot maybe add some more of the spice mix or maybe some fresh chilli.

bcleave's picture
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Really good and really easy - I don't use the chocolate but this is a regular now!

dgodber's picture
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I must have cooked this 100 times! It's fantastic for a really-quick, cheap, midweek supper. As I'm not vegetarian, I use beef stock and leave out the chocolate.

Fridays cook's picture
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I didn't expect to like this as much as I did. I will definately make this again.

penslair's picture
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Simply delicious!

loubbcgoodfood's picture

I love this chilli. I add a garlic clove and usually double the recipe and freeze in portions. Delicious with rice!

annalivia's picture
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Absolutely delicious! The amount of chilli this makes is not enough for four Ithink, my husband and I ate it all together (used les potatoes, maybe that explains it).

matt2286's picture

Two cans of pulses is overkill I think. The wedges are great though. I put some chili, cumin, turmeric and paprika and LOADS of sea salt as well as oil before putting them in the oven. They taste amazing.

nikkinoodle40's picture
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I've eaten nicer bean chilli and for that reason I don't think I would use this recipe again.

I didn't vary the ingredients except I could only get mixed beans in a spicy tomato (taco) sauce so maybe this altered the taste. I felt that it was a little too sweet for my taste although I have found chocolate to give depth in other recipes (used 85% cocoa solids).

Sauce was a good consistency and froze successfully. Good recipe but not to my personal taste.

beckiey's picture
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Never usually leave reviews but I just had to say, this is fantastic. I have always been of the school of though that if it doesn't have meat, it's rubbish, but this seriously proved me wrong. A weekly staple in our house now! The fact that's it's healthy too is a huge bonus. :)

minacolada's picture
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I just keep coming back to this recipe over and over again. I tend to increase the cajun spice and add minced garlic at the beginning, and a hearty handful of lentils in with the stock.

Without the sour cream it's a great vegan meal; I have it for dinner one night with rice, then for lunch the next in a wrap with the goodfood chunk guacamole and a sprinkling of crushed chillies. I've tried this with all sorts of mixed beans and it's always a winner...even with meat eaters!

Lovely72's picture
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Great recipe. Was rather sceptical with lack of spices but worked really well. I added a bit of garlic and some red chillis to give it an extra kick, also left it to simmer for a lot longer to bring the flavours out. Served with rice, grated cheese & sour cream. Could easily add chicken or mince to make a meat version.

loubbcgoodfood's picture

Easy & delicious! Wedges weren't v crunchy but chilli was lovely, especially with the guacamole! Nice reheated too!

lauren_rowe's picture

I made this without the chocolate, and with half quorn half beans and added a little extra chilli powder. Was so delicious and filling, didn't need the wedges, the second time i made it i just had it with lightly salted nachos. Yum!!

salbots's picture
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Really nice, chocolate added a really nice taste to it.

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