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Mixed-bean chilli with wedges

Mixed-bean chilli with wedges

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A star rating of 4.7 out of 5.139 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal353
fat8g
saturates2g
carbs57g
sugars12g
fibre12g
protein16g
low insalt0.35g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2010

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Overall rating

A star rating of 4.7 out of 5.139 ratings
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