Cheesy Chilli Loaded Wedges

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

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

Cook Time45

Course: Main Course

Cuisine: Family Food, Mexican

Servings:

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

Metric - Imperial

Instructions

Preheat the oven to 200c/400F.
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.

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Notes

Peppers: The type of peppers used are bell peppers.

Spring Onions: These are known as scallions or green onions in the USA.

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