Name: Mixed bean chilli with wedges
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
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

Mixed bean chilli with wedges

A warming bowl of vegetarian chilli makes for great comfort food. Serve with potato wedges for a healthy weeknight supper, and be sure to make extra for the freezer

50 min total 10 min prep 40 min cook 4 353 cal

Instructions

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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.