A warming bowl of vegetarian chilli makes for great comfort food. Serve with potato wedges for a healthy weeknight supper, and be sure to make extra for the freezer
Prep:10 mins
Serves 4
4 medium baking potatoes, unpeeled, each cut into 8 wedges4 tsp olive oil1 red onion, roughly chopped1 yellow pepper1 tbsp Cajun spice mix2 x 410g/14oz cans mixed pulses in water, rinsed and drained400g can chopped tomatoes150ml vegetable stock1 tbsp dark chocolate, chopped4 tbsp reduced-fat soured cream
STEP 1Heat 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.STEP 2Meanwhile, 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.
