Mixed-bean chilli with wedges

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Ingredients

4 medium baking 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/14oz cans mixed pulses in water, rinsed and drained

400g can chopped tomatoes

150ml vegetable stock

1 tbsp dark chocolate, chopped

4 tbsp reduced-fat soured cream

Method

Heat 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.

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 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.