Chunky Bean Chilli with Potato Wedges

Total: 55 mins

Tuck into a fab and filling bean chilli full of aromatic spices served spooned over chunky golden roast sweet potato wedges.

This recipe is a:

See this week's box.

367 kcal
(per portion)

Ingredients you'll need

1¼kg sweet potatoes
2 red onions
2 sticks celery
1 red pepper
2 garlic cloves
1 chilli
1 tbsp Cajun seasoning
400ml mixed herbs passata
2 x 400g tins of mixed beans
A handful of coriander

From your kitchen

3 tbsp olive oil
Sea salt
Freshly gorund pepper

Step by step this way

1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into 6-8 wedges each. Spread them out on a baking tray or in a roasting tin. Drizzle over 2 tbsp oil and season with a little salt and pepper. Toss to coat the wedges, then set aside while you prepare the rest of the veg.
2.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into 6-8 wedges each. Spread them out on a baking tray or in a roasting tin. Drizzle over 2 tbsp oil and season with a little salt and pepper. Toss to coat the wedges, then set aside while you prepare the rest of the veg.
3.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into 6-8 wedges each. Spread them out on a baking tray or in a roasting tin. Drizzle over 2 tbsp oil and season with a little salt and pepper. Toss to coat the wedges, then set aside while you prepare the rest of the veg.
4.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into 6-8 wedges each. Spread them out on a baking tray or in a roasting tin. Drizzle over 2 tbsp oil and season with a little salt and pepper. Toss to coat the wedges, then set aside while you prepare the rest of the veg.
5.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into 6-8 wedges each. Spread them out on a baking tray or in a roasting tin. Drizzle over 2 tbsp oil and season with a little salt and pepper. Toss to coat the wedges, then set aside while you prepare the rest of the veg.

This recipe is from

See this week's box