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Chilli with Wedges

30 Minute Chilli with Wedges. Perfect for batch cooking too, this super easy chilli is perfect for a cold day or when you just want home comfort food. Served with wedges for dipping, yum!

Serves: 4 Time: 30 minutes



  • 4 medium sweet potatoes, unpeeled, each cut into 8 wedges

  • 4 tsp olive oil

  • 1 red onion, roughly chopped

  • 1 yellow pepper

  • 1 tbsp Cajun spice mix

  • 2 x 410g cans mixed pulses in water, rinsed and drained

  • 400g can chopped tomatoes

  • 150ml vegetable stock

  • 4 tbsp soured cream


  1. Heat oven to 220C. 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. Meanwhile, for the chilli, put the remaining oil into a casserole dish and fry the onion and pepper for 5 mins.

  3. Add Cajun spice, pulses, tomatoes and stock. Cover and simmer for 15-20 mins.

  4. Remove from the heat. Ladle the chilli into bowls, top each with 1 tbsp soured cream and serve with the wedges.


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Rosie ❤️


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