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Mixed bean chilli with wedges

This recipe creates a hearty and flavorful mixed bean chilli, complemented by homemade crispy potato wedges. It's a satisfying vegetarian dish, enriched with robust spices, chopped tomatoes, vegetable stock, and a hint of dark chocolate for depth. Finished with a dollop of reduced-fat soured cream, it's perfect for a wholesome family meal.
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Servings: 6 people
Course: lunch/dinner
Cuisine: south east asian
Calories: 1277.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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
  • 400 g can chopped tomatoes
  • 150 ml vegetable stock
  • 1 tbsp dark chocolate chopped
  • 4 tbsp reduced-fat soured cream

Equipment

  • 1 Large Baking Sheet For roasting potato wedges evenly.
  • 1 Large Saucepan or Pot For preparing the chilli.
  • 1 Chef's Knife For chopping vegetables and potatoes.
  • 1 Chopping Board
  • 1 Measuring Spoons

Method
 

  1. Preheat your oven to 200°C (180°C fan/Gas 6) to ensure it's hot and ready for baking.
  2. Cut each unpeeled baking potato into 8 wedges. Toss them with 2 tsp olive oil, salt, and pepper, then spread in a single layer on a large baking sheet. Roast for 30-35 minutes until golden and crisp, flipping halfway.
  3. While the wedges cook, heat the remaining 2 tsp olive oil in a large saucepan over medium heat. Add the chopped red onion and yellow pepper, sauté for 5-7 minutes until softened.
  4. Stir in the Cajun spice mix and cook for 1 minute until fragrant, allowing the spices to bloom.
  5. Add the rinsed and drained mixed pulses, chopped tomatoes, and vegetable stock to the saucepan. Bring the mixture to a gentle simmer.
  6. Stir in the chopped dark chocolate until it is fully melted and incorporated, enhancing the chilli's rich flavor profile.
  7. Reduce the heat to low and let the chilli simmer gently for at least 15-20 minutes, allowing the flavors to meld and deepen.
  8. Check the potato wedges for doneness; they should be tender on the inside and crispy golden on the outside.
  9. Serve the hot mixed bean chilli, topped with a generous dollop of reduced-fat soured cream, alongside the crispy potato wedges.
  10. Garnish with fresh herbs, such as coriander, if desired, for an added layer of freshness.

Notes

For perfectly crisp wedges, ensure they are spread in a single layer on the baking sheet to allow for even roasting, preventing steaming. Don't skip rinsing the canned pulses thoroughly to remove excess sodium and improve flavor. The dark chocolate addition is key; it doesn't make the chilli sweet but deepens the umami and richness, so use a good quality unsweetened or high-cacao dark chocolate. Taste and adjust seasoning as you go, especially after adding the stock and tomatoes. A squeeze of fresh lime juice or a sprinkle of fresh coriander at the end would brighten the dish beautifully.