If like us, you like to batch cook a chilli ready for super quick midweek dinners... you need to try this one! We loaded our chilli on to homemade potato wedges, topped it with cheese and baked it in the oven. All that’s missing here is some hungry bellies! This recipe serves 2-3, but you can double this up to stock the freezer. You could switch the potato to sweet potato for an extra twist. Ingredients500g lean beef mince 1 onion 2 garlic cloves 2 carrots 1 stick celery 2 peppers 1 carton passata 1 beef stock cube 1 heaped teaspoon ground cumin 1 heaped teaspoon ground cinnamon 1 can kidney beans 3 white potatoes 40g cheese Method Fry off your mince in some oil adding the garlic half way. Once cooked, add in your dry spices and crumbled stock cube and combine, cook off for a few minutes. If you need to, you can add in a splash of water which will help it all combine. Add in all your veg and allow to soften. Next up, add in your drained kidney beans and your passata. Allow the chilli to simmer away for 15-20 minutes. At this point, if you’re batch cooking, you can portion, allow to cool and freeze. While your chilli is simmering, chop your potatoes in to wedges and par boil for 5 minutes. Drain and place in an oiled oven tray. Cook in the oven at 200C for 25-30 minutes until almost cooked. Remove from the oven and place in an ovenproof dish. Top with your chilli and grate over your cheese of choice. Bake for 12-15 minutes until the cheese is melted and the chilli is bubbling. Serve with your favourite sides. We went for fresh salad and avocado.