Loaded Potato Chunks & Smokey Bean Chilli
with Sour Cream
- Milk
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Bbq Sauce
1 packet
Passata
1 sachet
All-American Spice Blend
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk)
1 packet
Cannellini Beans
1
Zucchini
1
Brown Onion
2
Potato
1 packet
Baby Spinach Leaves
1
Carrot
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. • Grate carrot and 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 paste 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 Cheddar cheese. • Roast until potato is tender and cheese is melted, a further 5 minutes.
• Divide smokey bean chilli between plates. • Top with cheesy roast potato. • Serve with light sour cream. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The cheesy roast potatoes were a highlight, and the BBQ sauce added a sweet, smoky depth to the bean chilli. Some found the overall flavour mild or not quite chilli-like, while others were pleasantly surprised by how tasty it turned out.
- Ease of prep: This is a straightforward, easy-to-follow dish that comes together without much fuss.
- Suggestions: Several reviewers felt the potato quantity was too small — adding two to four extra potatoes is a common recommendation, especially for larger households. Those wanting more heat suggest reducing the BBQ sauce and increasing the chilli or spice, while one reviewer halved the vegetables to let the chilli flavour come through more strongly.
- Leftovers: The bean chilli keeps well in the fridge and freezes nicely for a quick meal later in the week.
- Portions: The chilli portion was generous, but many felt the potato quantity fell short — particularly for families of three or four.
