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!
