Potato Wedges With Chili Con Carne - cooking recipe

Ingredients

2 tsp vegetable or olive oil
1 None small red onion, finely chopped
1 None small red pepper, chopped
1 clove garlic, minced
9 oz ground beef
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp tomato paste
1/2 cup tomato puree
1/2 tsp brown sugar
1 (10 oz) can red kidney beans, rinsed
12.5 oz frozen potato wedges
1 oz grated Cheddar cheese
None None sour cream, to serve
None None sliced avocado, to serve
None None fresh cilantro leaves, to serve

Preparation

Preheat oven to 425\u00b0F.
Heat oil in a medium saucepan over medium heat. Cook onion, pepper and garlic, stirring, for 5 mins, or until softened. Add ground meat and cook, stirring to break up lumps, for 5 mins, or until browned. Add spices and cook, stirring, for 30 seconds, or until fragrant. Add tomato paste and tomato puree. Bring to a boil. Reduce heat and simmer for 10 mins. Add sugar and beans. Simmer for 10 mins, or until sauce thickens slightly.
Meanwhile, arrange potato wedges on a baking tray. Bake for 25 mins, or until golden brown.
Place wedges on 2 shallow ovenproof plates. Spoon chili con carne over top then sprinkle with cheese. Bake for 4-5 mins, or until cheese melts. Top with sour cream, avocado and cilantro. Serve.