Cheesy Chilli Loaded Wedges
This simple Cheesy Chilli Loaded Wedges recipe elevates a bog standard midweek chilli to the next level. It's low cost, in one pot, healthy and delicious.
Prep Time10 minutes mins
Cook Time45 minutes mins
Course: Main Course
Cuisine: Family Food, Mexican
Servings: 4
For the wedges:
- 1 kg Potatoes
- 2 tbsp Oil
- 2 tsp Garlic granules
- 2 tsp Paprika
For the chilli:
- 1 tbsp Oil
- 1 Onion
- 3 tsp Garlic purée
- 500 g Minced Beef
- 3 tsp Cumin
- 3 tsp Paprika
- 2 tsp Mild chilli powder
- 4 Peppers Chopped
- 800 g Tinned Tomatos 2 Cans
- 1 Can of kidney beans in chilli sauce See notes
- 125 g Grated cheese
- 2 Spring onions To serve
Preheat the oven to 200c.
Cut the potatoes into wedges and toss with the oil and spices.
Bake for 45-60 minutes, depending on the size of your wedges!
Meanwhile make your chilli, heat your oil in a large pan and fry off onions, garlic and mince until browned.
Add the spices, peppers, tomatoes and kidney beans.
I leave this to cook for about 30 minutes while the wedges are cooking and it’s very thick and reduced.
When the wedges are cooked, load up with the chilli and cheese and pop back into the oven until the cheese is melted.
Top with spring onions.
Alternatives
You can use regular kidney beans (drained) if you can't find the ones in chilli sauce. This is just a good shortcut to boost flavour!
Calories: 686kcal | Carbohydrates: 56g | Protein: 40g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 361mg | Potassium: 2008mg | Fiber: 9g | Sugar: 10g | Vitamin A: 5664IU | Vitamin C: 178mg | Calcium: 311mg | Iron: 7mg