Dinner

Mixed-Bean Chilli with Wedges Recipe

ByHailey Reed January 12, 2026January 12, 2026

Introduction

This mixed-bean chilli with wedges is a hearty and flavorful meal that’s perfect for a cozy dinner. Packed with protein-rich pulses and seasoned with Cajun spices, it pairs beautifully with crispy baked potato wedges for a satisfying and comforting dish.

A white plate on a white marbled surface holds a white bowl filled with a thick stew that has multiple layers: dark red kidney beans, chunks of yellow and red bell peppers, and pieces of brown meat mixed in a rich reddish-brown sauce. On top of the stew is a dollop of white sour cream with a sprinkle of black pepper. Next to the bowl are crispy golden brown potato wedges. The plate sits on a purple and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium baking potatoes, unpeeled, each cut into 8 wedges
4 tsp olive oil
1 red onion, roughly chopped
1 yellow pepper, chopped
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

Instructions

Step 1: Heat the oven to 220°C (200°C fan)/gas mark 7. Toss the potato wedges in 2 teaspoons of olive oil and spread them out in a single layer on a large baking tray. Bake for 30-35 minutes, turning halfway through, until the wedges are tender and golden brown.
Step 2: While the potatoes cook, heat the remaining olive oil in a casserole dish over medium heat. Fry the chopped onion and yellow pepper for about 5 minutes until softened.
Step 3: Stir in the Cajun spice mix, mixed pulses, chopped tomatoes, and vegetable stock. Cover the casserole and let it simmer gently for 15-20 minutes, allowing the flavors to meld.
Step 4: Remove the casserole from heat and stir in the chopped dark chocolate until melted and fully incorporated.
Step 5: Serve the chilli in bowls, topping each with a tablespoon of soured cream. Accompany with the crispy baked wedges for a complete meal.

Tips & Variations

For extra heat, add a chopped chili or a pinch of cayenne pepper to the chilli while cooking.
Swap the baking potatoes for sweet potatoes for a sweeter twist on the wedges.
Use vegan sour cream or plain yogurt as a dairy-free topping alternative.
If you can’t find Cajun spice, substitute with a mix of smoked paprika, cumin, garlic powder, and chili powder.

Storage

Store any leftover chilli and wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat the chilli gently on the stove or in the microwave, stirring occasionally. Reheat the wedges in the oven at 200°C (fan) for 5-10 minutes to keep them crispy.

How to Serve

The image shows a white plate on a white marbled surface with a bowl filled with a thick stew. The stew has dark red kidney beans, chunks of bright yellow and red bell peppers, and pieces of brown meat mixed in a rich, dark sauce. A white creamy sauce is drizzled on top in a thin stream with a small sprinkle of black pepper. Around the bowl, there are golden-brown potato wedges with a crispy texture. The plate is set on a purple and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of mixed pulses?

Yes, canned beans work perfectly. Just be sure to rinse and drain them before adding to reduce excess salt and improve the texture.

Is this recipe suitable for vegans?

With a few tweaks, yes. Use vegan sour cream or a plant-based yogurt substitute, and ensure the chocolate is dairy-free to make it fully vegan-friendly.