Smokey Bean Chilli & Cheesy Roasted Potato
with Sour Cream & Parsley
- Milk
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, and don't forget the parsley garnish for a fresh pop of flavour. This recipe is under 650kcal per serving. Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
Ingredients
2
potato
1
brown onion
2 clove
garlic
1
carrot
1 stalk
celery
1 tin
butter beans
1 box
passata
1 bag
capsicum
1 bag
parsley
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 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. • Roughly chop capsicum. • Grate carrot. Thinly slice celery. • Drain and rinse butter beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, carrot, capsicum and celery, 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 potato from oven. Sprinkle with shredded Cheddar cheese. • Return to oven to roast until potato is tender and cheese is melted, a further 5 minutes.
• Divide smokey bean chilli between plates or bowls. Top with cheesy potatoes. • Dollop over light sour cream. Tear over parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, hearty chilli, though some found it overly sweet. Adding chilli flakes or jalapeños can boost the heat.
- Ease of prep: Customers praised the simplicity, with many finding it quick and easy to prepare. One 14-year-old even mastered the recipe.
- Suggestions: Several suggested serving with rice or corn chips instead of potatoes. Adding extra veggies or a side salad could round out the meal.
- Leftovers: The chilli reheats well, with some noting it tasted even better the next day. It's also great for freezing.
- Portions: While many found it filling, a few wanted more potatoes or a larger serving size overall.
