Potato Wedges With Chili Con Carne

• 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

1. Preheat oven to 425u0b0F.
2. 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.
3. Meanwhile, arrange potato wedges on a baking tray. Bake for 25 mins, or until golden brown.
4. 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.

vegetable, red onion, red pepper, clove garlic, ground beef, ground cumin, ground coriander, tomato, tomato puruee, brown sugar, red kidney beans, potato wedges, cheddar cheese, sour cream, avocado, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/36713 (may not work)