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Mixed-bean chilli with wedges

Mixed-bean chilli with wedges

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(66 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

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



    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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 4 tbsp reduced-fat soured cream


  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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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.
29th Jan, 2013
Really good and really easy - I don't use the chocolate but this is a regular now!
28th Jan, 2013
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
I didn't expect to like this as much as I did. I will definately make this again.
10th Dec, 2012
Simply delicious!
29th Nov, 2012
I love this chilli. I add a garlic clove and usually double the recipe and freeze in portions. Delicious with rice!
20th Oct, 2012
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).
16th Sep, 2012
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.
7th May, 2012
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.
30th Mar, 2012
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. :)


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