Love a good chilli? You’ll get a kick out of these - delicious Chilli Chips with Sour Cream.

  • Serves: 4 people
  • Prep time: 25 minutes
  • Cooking time: 40 minutes
    • Mexican
    • Vegetarian

    Chilli Chips with Sour Cream

    Recipe Information

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    1 x Red Onion

    2 x Cloves Garlic

    1 x Yellow Pepper

    1 x 400g Tin Chopped Tomatoes

    1 x 400g Tin Red Kidney Beans

    1 x 390g Tin Black Beans

    1 x 390g Tin Green Lentils

    25ml Olive Oil

    1 x Red Chilli – approx. 15g

    1 x tsp Paprika

    1 x tsp Dried Oregano

    30ml Tomato Purée

    200ml Boiling Water

    1 x Vegetable Stock Pot

    Sea Salt and Black Pepper

    800g Maris Piper Potatoes

    150ml Sour Cream


    Peel the onion and chop finely.

    Peel the garlic and mince.

    Finely chop the red chilli – keep the seeds if you want the chilli hotter.

    Finely chop the pepper – discard any white pith and seeds.

    Put all the above into a large saucepan along with the oil and gently fry for a few minutes.

    Then add the tinned tomatoes, boiling water, stock pot, paprika, drained lentils, tomato purée and the oregano.

    Slowly bring to the boil and simmer for 15 minutes.

    Drain the red kidney and the black beans – add to the chilli and season with some salt and pepper.

    Cook for a further 15 minutes.

    Meanwhile – peel the potatoes and cut into chips.

    Put into a large bowl and pour over some boiling water – let them stand for 15 mins then drain and pat dry.

    Either deep fry in some sunflower oil at 160°C for 15 minutes.

    Or rub them with 150ml sunflower oil and bake in the oven at 200°C/400°F/Gas 6 for 20/25 minutes – turning once.

    Serve the chips on a bed of salad leaves, sliced red onions and mini peppers and top with the chilli and a blob of sour cream – great with some grated cheddar cheese on the side.