In a bid to save for Summer holidays I'm attempting to cut down on the weekly shopping bill by including more potatoes, pasta and rice in meals and cutting down on the meat further than it is already.
This recipe is similar to my lentil and brown bread bolognaise, however I have included red kidney beans instead of lentils before pouring over baked potato wedges and topping with grated cheese. The bread is a great alternative to minced beef and nobody ever realises that the dish doesn't contain meat!
It's a very thrifty recipe and came in at only £2.57 for the whole meal, which serves 4 people.
Baked Chilli & Wedges - serves 4
1kg potatoes, scrubbed clean & cut into wedges
1 onion, chopped
2 garlic cloves, crushed
1 tbsp Oregano
2 400g tins chopped tomatoes
2 slices wholemeal bread, whizzed to bread crumbs
Knorr beef stock pot (or vegetable if you want to make this vegetarian)
1 tsp smoked paprika (you can add 1 tsp chilli powder to make it spicier)
1 400g tin kidney beans
150g mature cheddar cheese, grated
- Place the wedges into a large baking dish and drizzle or spray with olive oil
- Bake in a preheated 200C oven for approx 40 mins, turning once
- In the meantime make the chilli
- Heat 1 tbsp oil in a pan and fry the onions and garlic over a low heat for 2-3 minutes
- Add the Oregano, tomatoes, breadcrumbs, stock pot and paprika
- Cook over a medium heat for around 30 minutes until the sauce is thick & rich
- Stir in the kidney beans
- Remove the wedges from the oven and pour the chilli over
- Sprinkle with grated cheese
- Return to the oven and bake for around 15 minutes until the cheese is golden and bubbling