Veggie Bliss-Mixed Bean Chilli with Wedges, a Flavorful Dinner Recipe for Enthusiasts

Embark on a culinary adventure with our guide to crafting Mixed Bean Chilli with Wedges – a delight for veggie enthusiasts and flavor seekers alike. Picture a symphony of colorful beans, aromatic spices, and the hearty satisfaction of a well-spiced chili. Whether you’re a devoted vegetarian or simply exploring plant-based options, this recipe is designed to tantalize your taste buds. Join us as we navigate the steps, ensuring each bite is a burst of flavors and textures. Get ready to savor the veggie bliss of our Mixed Bean Chilli with Wedges, a dinner recipe that brings joy to every plate!

Food Region

The concept of bean chili is not specific to one particular region, as variations of bean chili can be found in different cuisines worldwide. However, this particular recipe draws inspiration from Tex-Mex cuisine, known for its bold and spicy flavors.

Food History

Bean chili, especially when prepared with a variety of beans and a flavorful sauce, has a rich history in Tex-Mex and Mexican-American cuisine. It’s a testament to the versatility of beans as a source of protein and the culinary creativity of combining them with spices and chili for a hearty and satisfying dish.


For the Bean Chilli:

  • 2 cans of mixed beans (e.g., kidney beans, black beans, pinto beans), drained and rinsed
  • 1 can of diced tomatoes
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Chopped fresh cilantro for garnish (optional)

For the Wedges:

  • 4 large potatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Cooking Steps or Instructions

For the Bean Chilli:

  • Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, sauté until translucent.
  • Add diced bell pepper and continue to sauté for a few more minutes until they soften.
  • Stir in chili powder, cumin powder, paprika, salt, and pepper.
  • Add the drained mixed beans and diced tomatoes. Mix well and let it simmer for about 15-20 minutes.
  • Taste and adjust seasoning if needed. Garnish with chopped cilantro before serving.

For the Wedges:

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
  • Spread the seasoned wedges in a single layer on a baking sheet.
  • Bake for 25-30 minutes or until the wedges are crispy and golden brown.

Serving Process

Serve the flavorful Mixed Bean Chilli alongside the crispy Potato Wedges. You can also garnish the chili with fresh cilantro for added freshness.

Storing Process

Any leftover Bean Chilli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving. Potato Wedges are best enjoyed fresh, but you can store any extras in an airtight container for a day or two.


Mixed Bean Chilli with Wedges is a delightful and nutritious dinner option that brings together the wholesome goodness of mixed beans and the comfort of crispy potato wedges. Whether you’re a vegetarian looking for a satisfying meal or simply want to explore the world of meatless dishes, this recipe is a perfect choice. It’s a flavorful and filling way to enjoy a delicious dinner.

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