Dive into the heartwarming flavors of our Cajun-Spiced Mixed Pulse Chilli, perfectly paired with homemade golden potato wedges. This vegetarian dish is not just a delightful weeknight supper but also an excellent choice for freezing and savoring later. Embrace the comfort of this wholesome meal that marries the richness of beans with a kick of Cajun zest.
50 minutes
Dive into the heartwarming flavors of our Cajun-Spiced Mixed Pulse Chilli, perfectly paired with homemade golden potato wedges. This vegetarian dish is not just a delightful weeknight supper but also an excellent choice for freezing and savoring later. Embrace the comfort of this wholesome meal that marries the richness of beans with a kick of Cajun zest.
Baking Potatoes, cut into 8 wedges
each
teaspoons
Red Onion, roughly chopped
each
Yellow Pepper, deseeded and chopped
each
Cajun Spice Mix
tablespoons
Mixed Pulses In Water, rinsed and drained
0 oz
0 oz
0.25 fluid ounces
Dark Chocolate, chopped
tablespoons
Reduced-Fat Soured Cream
tablespoons
1. Prepping the Potatoes
Preheat the oven to 220°C/200°C fan/gas mark 7. In a mixing bowl, toss the potato wedges with 2 teaspoons of olive oil to coat evenly. Spread the potato wedges on a large baking tray in a single layer. Roast in the oven for 30-35 minutes, flipping the wedges halfway through, until they are tender and have turned a beautiful golden brown.
2. Creating the Chilli
While the potatoes are roasting, place a casserole dish over medium heat and pour in the remaining 2 teaspoons of olive oil. Add the chopped red onion and yellow pepper to the casserole dish and fry for 5 minutes until they start to soften.
3. Spice and Simmer
Stir in the Cajun spice mix, followed by the mixed pulses, chopped tomatoes, and vegetable stock. Cover the casserole dish and let it simmer for 15-20 minutes, allowing the flavors to meld.
4. Melt and Mix
Take the casserole off the heat and mix in the chopped dark chocolate until it fully melts into the chilli.
Use the Cajun spice blend to season chicken, sausage, and shrimp. Cook with onions, celery, and bell peppers, then add rice and stock to create this Louisiana classic.
Start with a roux, then add a similar vegetable mix as jambalaya. Use the Cajun spices and swap in okra for the pulses. Serve with rice.
Instead of regular potatoes, use sweet potatoes or purple potatoes for the wedges. You can also try seasoning them with a different spice mix, such as a blend of rosemary, garlic powder, and sea salt, or even a sprinkle of parmesan cheese and Italian seasoning.
If the original recipe calls for a specific blend of pulses such as kidney beans, black beans, and chickpeas, try using different legumes like pinto beans, navy beans, or even lentils. Each legume has a unique texture and flavor profile that will alter the dish subtly.
Use the Cajun spice mix with kidney beans and andouille sausage, simmered until creamy and served over rice.
Sauté onions, bell peppers, and celery until caramelized to create a rich flavor base.
Add seasonings at different stages of cooking to build a complex flavor profile.
Make your own Cajun spice mix to tailor heat and flavor to your taste; toast spices before grinding to intensify flavors.
Soak cut potatoes in cold water, dry thoroughly, and roast at high heat with a preheated baking sheet for crispiness.
Use the best quality organic beans and lentils for better flavor and texture.
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