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Mixed-Bean Chilli with Wedges Recipe

★★★★★

4.6 from 125 reviews
  • Author: Hailey
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This hearty mixed-bean chilli served with crispy oven-baked potato wedges is a flavorful, nutritious, and comforting vegan meal. The dish features tender wedges of baking potatoes seasoned and roasted to golden perfection alongside a rich, spiced chilli made from mixed pulses, vegetables, and a hint of dark chocolate for depth. Topped with reduced-fat soured cream, this meal balances wholesome ingredients with satisfying textures and bold flavors, perfect for a cozy dinner.

Ingredients

Scale

Potato Wedges

  • 4 medium baking potatoes, unpeeled, each cut into 8 wedges
  • 4 tsp olive oil, divided

Mixed-Bean Chilli

  • 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

  1. Preheat and Prepare Potato Wedges: Preheat the oven to 220°C (200°C fan)/gas mark 7. Toss the potato wedges in 2 teaspoons of olive oil until evenly coated. Spread them out in a single layer on a large baking tray to ensure even roasting.
  2. Roast Potato Wedges: Place the tray in the oven and roast the potato wedges for 30-35 minutes. Turn them halfway through the cooking time to achieve golden brown and tender wedges.
  3. Cook Chilli Vegetables: While the potatoes roast, heat the remaining 2 teaspoons of olive oil in a casserole dish over medium heat. Add the chopped red onion and yellow pepper, frying them gently for about 5 minutes until softened and fragrant.
  4. Add Spices and Pulses: Stir in 1 tablespoon of Cajun spice mix, then add the rinsed and drained mixed pulses, chopped tomatoes, and vegetable stock. Mix thoroughly to combine all ingredients.
  5. Simmer the Chilli: Cover the casserole dish and let the mixture simmer gently for 15-20 minutes. This allows the flavors to meld and the chilli to thicken slightly.
  6. Finish Chilli with Chocolate: Remove the casserole from the heat and stir in the chopped dark chocolate until it melts completely, enriching the sauce with a deep, smooth flavor.
  7. Serve: Ladle the warm chilli into bowls, top each with 1 tablespoon of reduced-fat soured cream, and serve alongside the golden roasted potato wedges for a balanced and satisfying meal.

Notes

  • For extra crispiness, soak the potato wedges in cold water for 30 minutes before roasting, then pat dry.
  • Adjust the Cajun spice mix quantity to your preferred spice level.
  • Dark chocolate adds richness and balances acidity; do not skip.
  • Use low-sodium vegetable stock to control salt content.
  • Can be made gluten-free by checking the ingredients of the Cajun spice mix and stock.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: International

Keywords: mixed bean chilli, vegan chilli, baked potato wedges, healthy dinner, plant-based meal

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Find it online: https://letscookitnow.com/mixed-bean-chilli-with-wedges-recipe/