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.