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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
Ingredients
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
Method
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.
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 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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