Mixed bean chilli with wedges

• medium baking potatoes↗4

  unpeeled, each cut into 8 wedges

• olive oil↗4 tsp tsp
• red onion↗1

  roughly chopped

• yellow pepper↗1
• Cajun spice1 tbsp tbsp

  mix

• mixed pulses2 x 410g/14oz cans

  in water, rinsed and drained

• can chopped tomatoes400g g
• vegetable stock↗150ml ml
• dark chocolate↗1 tbsp tbsp

  chopped

• reduced-fat soured cream↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 220°C/200°C 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. 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.