Vegetarian chilli recipe for 4 people, takes only 40 mins; recipe has baking potato, olive oil, red onion, pepper, spice, pulses, chopped tomato, vegetable stock, dark chocolate and soured cream.
Mixed-bean chilli with wedges
Course: Vegetarian chilli
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 4 tsp olive oil
- Chopped Tomato: 400g can chopped tomatoes
- Baking Potato: 4 medium baking potatoes, unpeeled, each cut into 8 wedges
- Red Onion: 1 red onion, roughly chopped
- Pepper: 1 yellow pepper
- Spice: 1 tbsp Cajun spice mix
- Pulses: 2 x 410g/14oz cans mixed pulses in water, rinsed and drained
- Vegetable Stock: 150ml vegetable stock
- Dark Chocolate: 1 tbsp dark chocolate, chopped
- Soured Cream: 4 tbsp reduced-fat soured cream
Directions
- 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.
- 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.
