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An oven tray filled with cooked homemade potato wedges and chilli con carne over the top with cheese and spring onion. Ready to serve.
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5 from 8 votes

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
Cook Time45 minutes
Course: Main Course
Cuisine: Family Food, Mexican
Servings: 4
Author: Sarah Rossi

Ingredients

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

Instructions

  • 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.

Notes

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! 

Nutrition

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