Red Kidney Bean & Vegetable Chilli with Crispy Potato Wedges

Keep the main pot mild for the family, then bring out the chilli sauce for anyone who wants some heat.

Serves: 4 | Cooking Time:

OrganicBox ingredients

  • 1 × 400g tin red kidney beans, drained and rinsed
  • 250g potatoes, cut into wedges
  • 150g carrots, finely diced
  • 100g zucchini, diced
  • 100g brown onion, diced
  • Approx. ¼ bunch silverbeet, finely sliced
  • Optional remaining baby spinach

Pantry

  • 400ml passata or 1 × 400g tin crushed tomatoes
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp oregano
  • Optional chilli powder
  • ½ cup water or vegetable stock
  • Salt and pepper

  1. Preheat oven to 220°C conventional / 200°C fan-forced.
  2. Toss potato wedges with a little olive oil, salt, pepper and a pinch of smoked paprika.
  3. Spread on a lined tray without overcrowding.
  4. Roast for 35–45 minutes, turning halfway, until crisp and golden.
  5. Meanwhile, heat olive oil in a saucepan over medium heat.
  6. Add onion and carrot and cook for 5 minutes.
  7. Add zucchini and garlic and cook for another 2 minutes.
  8. Stir in cumin, paprika and oregano.
  9. Add kidney beans, passata and ½ cup water or stock.
  10. Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally.
  11. Add finely sliced silverbeet for the final 5–7 minutes of cooking.
  12. Taste and season. Add chilli to individual portions if desired.
  13. Serve the thick veggie chilli alongside or over the crispy potato wedges.

Optional extras:grated cheese, sour cream, avocado or natural yoghurt.

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