Smokey Bean Chilli & Cheesy Roast Potato
with Sour Cream
You're in for a treat with this American-spiced, veggie-loaded butter bean chilli; it has a subtle sweetness from a bit of BBQ sauce, and is the perfect match for the melty Cheddar potatoes. Serve with a dollop of sour cream for a touch of tang.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
potato
1
brown onion
2 clove
garlic
1
carrot
1
zucchini
1 tin
butter beans
1 box
passata
1 bag
baby spinach leaves
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
All-American spice blend
1 packet
BBQ sauce
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 15-20 minutes (it will finish roasting in step 5!).
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, finely chop brown onion and garlic. • Grate the carrot. Finely chop zucchini. • Drain and rinse butter beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, carrot and zucchini, stirring, until softened, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute.
• Stir in butter beans, All-American spice blend and BBQ sauce. Add passata and a splash of water and cook, stirring, until well combined. • Season to taste, reduce heat to medium and simmer until thickened, 3-4 minutes. • Remove pan from heat, then add baby spinach leaves, stirring, until just wilted, 1 minute.
• Remove potato from oven. Sprinkle with shredded Cheddar cheese. • Roast until potato is tender and cheese is melted, a further 5 minutes.
• Divide smokey bean chilli and cheesy roast potato between plates. • Serve with light sour cream. Enjoy!
