Mixed-bean chilli with wedges

Mixed-bean chilli with wedges

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(59 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, questions and tips

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banxi17
29th Sep, 2014
5.05
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
13th Jan, 2014
Anybody know if the calories include the wedges and sour cream to serve, or if it's the chilli alone?
pj841
5th Jan, 2014
Mmmm lovely, was really surprised at the difference the chocolate at the end made! Will definitely be making this again.
casiokay
31st May, 2013
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
23rd Apr, 2013
5.05
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
12th Mar, 2013
4.05
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
30th Jan, 2013
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
29th Jan, 2013
5.05
Really good and really easy - I don't use the chocolate but this is a regular now!
dgodber
28th Jan, 2013
5.05
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
14th Jan, 2013
5.05
I didn't expect to like this as much as I did. I will definately make this again.

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