• 700cal
  • 40min


Veggie Chilli

How to Make It

Preheat the oven to 220 degrees celsius. Toss the wedges in 2 tsp of oil and place on a baking tray. Season with salt and pepper and cook for 30-35 minutes until golden. Turn halfway.

Whilst the potatoes are cooking, fry the rest of the oil in a frying pan over a medium heat. Cook the onions and peppers for 5 minutes. Next, add the cajun spices, beans, tomatoes and stock. Season with salt and pepper, cover and leave to simmer for 15-20 minutes.

Take the chilli off the heat and stir in the chocolate. Serve with the wedges and soured cream.


  • 4 baking potatoes, each cut into 8 wedges
  • 400g tinned chopped tomatoes
  • 2x400g mixed beans, drained
  • 1 onion, chopped
  • 1 pepper, chopped
  • 150ml vegetable stock
  • 4 tbsp soured cream
  • 1 square dark chocolate
  • 1 tbsp cajun spice
  • 2 tsp olive oil

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