Beef chilli with spicy wedges

A five-ingredient dinner of fajita-spiced beef chilli with kidney beans and mixed peppers, served with crispy oven-baked potato wedges for an easy, flavour-packed meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by cooking the potato wedges in a saucepan of boiling water over a high heat for 10 minutes, then drain and return to the pan to dry.

Step 2

While they’re bubbling away, get your oven nice and hot at 220°C/fan 200°C/gas 7.

Step 3

Spread the wedges out on a large non-stick baking tray (or 2 smaller trays), then sprinkle with salt, spray with low-calorie cooking spray and bake for 20 minutes. Toss through half of the fajita seasoning and cook for a further 10 minutes or until golden.

Step 4

At the same time, put a non-stick frying pan over a medium-high heat and spray it with low-calorie cooking spray. Add the beef and cook for 10 minutes or until it’s starting to brown, breaking it up with a wooden spoon.

Step 5

Drain off any fat, add the rest of the fajita seasoning and cook for 2 minutes, then add the peppers and cook for 5 minutes.

Step 6

Stir through the beans and their sauce, bring to a simmer and cook for another 5 minutes.

Step 7

Check the seasoning for the chilli and serve with the wedges (or, if you fancy classic loaded wedges, pile the chilli on to the wedges).