Recipe: Bean Chilli & Wedges

Our bean chilli recipe is a quick recipes using lots of store cupboard items. It’s really versatile too. Here it is served with wedges but you could use rice or even use it as a topping for a baked potato. If you don’t have mixed beans you can substitute for a combination of canellinni, red kidney beans, haricot, black beans or whatever you have in stock.

Cooking Time: Approx 35 minutes. Makes 4 portions


  • 4 medium baking potatoes, unpeeled, each cut into 8 wedges
  • 4 tsp olive oil
  • 1 red onion, roughly chopped
  • 1 yellow pepper, 1 red pepper
  • 1 tsp each of chilli powder, cinnamon, cumin and paprika or use 1 tbsp of a ready-made spice mix such as Cajun
  • 2 x 410g cans mixed beans in water, rinsed and drained
  • 400g can chopped tomatoes
  • 150ml vegetable stock


  1. Heat oven to 220C/200C fan/gas mark 7. Toss the potato wedges in 2 tsp of olive 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 chili, put the remaining oil into a casserole dish and fry the onion and peppers on a medium heat for 5 mins. Add the spices, beans, tomatoes and stock. Simmer for 15-20 mins.
  3. Remove the chili from the heat and ladle into bowls. If you like, top each with 1 tbsp soured cream/ plain Greek yoghurt and serve with the potato wedges.

Tip- A squeeze of lime and chopped coriander also works well with this dish. Jazz it up with homemade tortilla chips tortilla chips (take 2 flour tortillas and cut each into 6 wedges. Grill until crispy- take care not to let them burn!)

Bean Chilli is really easy to make and versatile

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