Mild Bean Chilli with Crispy Potato Wedges and Sour Cream

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes on prepared tray with oil and season with salt and pepper. Roast for 25–30 minutes until golden and crunchy. Turn halfway to ensure even cooking.
3. While potatoes are cooking, prepare vegetables for the chilli. Grate carrot; finely dice onion. Heat oil in a large fry-pan on medium-high heat. Fry onion and carrot with a pinch of salt for about 6 minutes or until soft, stirring often.
4. Add spice mix and cook for a further 30 seconds. Add tomatoes, chilli beans and refried pinto beans. Stir while bringing to a simmer, then reduce heat to low. Cook for 6–8 minutes, or until slightly reduced. Stir occasionally to avoid sticking.
5. While chilli is cooking, prepare the salad. In a large bowl whisk together mustard, honey, vinegar and oil. Roughly chop lettuce; peel and grate carrot; roughly dice tomato. Add to bowl with dressing, then season with salt and pepper. Toss well to combine.
6. Grate cheese and thinly slice spring onions.
7. Place chilli in to individual bowls, top with a dollop of sour cream, a sprinkle of cheese and some spring onions (if using). Serve salad and crispy potato wedges on the side.