Vegan Loaded Potato Wedges with Mixed Bean Chilli
Serve these vegan potato wedges loaded with mixed bean chilli as a lunch or dinner option. It gives a good amount of protein from the beans and cashews – it’s also super filling.
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Chilli is a classic comfort dish in its simplest form, but use it to create loaded chilli wedges and you’ll have a real crowd pleaser on your hands.
What beans are good in a chilli?
Beans are a fantastic ingredient to use in a veggie chilli as they provide a good source of protein and fibre. But which ones you use is up to personal preference.
In this recipe, we use a tin of mixed beans for ease because it means you don’t need to soak them before use. The mixed tin also gives a variety of sizes, textures and flavours.
However, kidney beans, cannellini beans, pinto beans and black beans all work really well in a chilli. If you’re going for dried versions rather than tinned, just remember to soak them before cooking.
Alternatives to sour cream
In this recipe we show you how to make your own sour cream as it adds a nice cooling balance to the spicy chilli.
We make the sour cream with cashews, but if you are looking for a time saver, you can buy vegan sour cream quite easily from the shops now instead.
Alternatively, you could go for vegan creme fraiche, vegan mayo or even plain vegan yoghurt, which will all have a similar cooling effect to sour cream.
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Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Calories: 583
Servings: 4
Rating:
Total Time: 50 minutes
Calories: 583
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the wedges
- 0.5 0.5 tsp vegetable oil
- 0.25 0.25 tbsp smoked paprika
- 200 200 g potatoes, cut into wedges
- For the chilli
- 0.25 0.25 tsp vegetable oil
- 0.25 0.25 onion, finely diced
- 0.5 0.5 cloves garlic, pureed
- 0.25 0.25 tsp chilli powder
- 0.25 0.25 tbsp smoked paprika
- 0.25 0.25 tsp ground cumin
- 0.5 0.5 tins of mixed beans
- 0.25 0.25 tin of chopped tomatoes
- 60 60 ml vegetable stock
- For the sour cream
- 25 25 g cashews, soaked overnight
- 30 30 ml water
- 0.5 0.5 tbsp lemon juice
- handful of chives, chopped
- To serve
- 0.25 0.25 chilli, sliced
- handful coriander, chopped
Method
- Preheat the oven to 200°C/400°F/Gas Mark 6. Mix the oil, smoked paprika and potato wedges together, until the wedges are coated. Place the wedges onto a tray and bake for 30-35 minutes until crisp on the outside and soft in the centre.
- To make the chilli, heat the oil in a saucepan over medium heat, then add the onion, garlic, chilli powder, smoked paprika and ground cumin and cook for 2-3 minutes. Next add the beans, chopped tomatoes and vegetable stock and simmer for 15-20 minutes. Season to taste.
- Next for the sour cream, blend the cashews, water and lemon juice until smooth. Stir in the chives.
- To serve, top the potato wedges with the chilli, drizzle over the sour cream and sprinkle with the chilli and coriander.
Each 599g serving provides:
Fat 16g, Saturates 2.5g, Carbohydrate 93g, Sugars 10g, Fibre 19g, Protein 26g, Salt 3.4g
Craving more carbs? Have a go at making this flavourful vegan sweet potato & black bean curry!
