Mixed-bean chilli with wedges

Mixed-bean chilli with wedges

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(54 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
A warming bowl of meat-free comfort food. Make extra for the freezer

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal353
  • fat8g
  • saturates2g
  • carbs57g
  • sugars12g
  • fibre12g
  • protein16g
  • salt0.35g
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Ingredients

  • 4 medium baking potatoes, unpeeled, each cut into 8 wedges
  • 4 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red onion, roughly chopped
  • 1 yellow pepper
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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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Comments (66)

natamoo12's picture
5

Beautiful dish!! I did gather some inspiration from the comments below and made a few amendments though! I used beans in a chilli sauce instead, added sweetcorn and also put some chilli flakes in for good measure. I left out the chocolate. The wedges were shop bought (sorry!!) and we had sour cream and chive dip with it instead. This is a wonderful dish! Actually have some in the freezer waiting to be defrosted. Great mid-week go-to quick dinner!

Niamy94's picture
5

This was a big hit! I ended up using only 1 can of mixed beans and maybe 2/3 of the stock but other than that stuck to the recipe for the chilli. Had planned on freezing a portion for another day but there was none left as it was so lovely. Didn't bother with the wedges, just cooked frozen ones in the oven for less hassle. Definitely doing this one again!

benconnolli's picture
5

Well tasty and decently easy to make. I eat lots and have 3 portions of this for stock. Had it with rice today, gonna try the leftovers in a wrap with some guacamole.

lovetoeatgoodfood's picture
5

Really easy and tasty midweek supper. Swapped one can of mixed beans for chickpeas which worked just fine. Also used a mixture of potatoes and sweet potatoes for the wedges. Yum.

KateB's picture
5

Made this last night and went down an absolute treat with everyone! One of my cans of beans were kidney beans in a chilli sauce which gave an extra little bit of kick that was perfect, and I also added a can of sweetcorn for some refreshing crunch amongst the beans! Will definitely be making this again as it was delicious!

gfletcher100's picture
5

Excellent option for a week day tea. Really tasty. Can be something a bit special served with some accompaniments like avocado, chips & salsa.

JW Inspiration's picture
5

Quick, cheap but full of flavour and comforting. Served brown rice as on health kick.

banxi17's picture
5

Yummy. Used a mixture of lentils and mixed beans and the whole family loved it. Even tastes delicious heated up for lunch the next day! Lovely recipe.

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
5

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
4

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
5

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

dgodber's picture
5

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
5

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

penslair's picture
5

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
5

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).

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