Potato Wedges with Three Bean Vegan Chili

Potato Wedges with Three Bean Vegan Chili


  • 1 pouch of BeanVIVO Three-Bean Vegan Chili
  • 3 russet potatoes into wedges
  • 3 tbsp olive oil
  • 1 tbsp paprika
  • 2 tbsp sea salt
  • 1 cup Mexican cheese blend
  • 3 tbsp finely-chopped scallions or coriander


Preheat your oven to 400 degrees. Prepare a baking sheet with foil and cooking spray.

Cut russet potatoes into wedges. Toss potatoes in a bowl with olive oil, salt, a pinch of paprika, and any other spices (we like adding garlic powder and onion powder). Arrange potato wedges in a single layer on your prepared baking sheet.

Bake potatoes for 30-35 minutes or until golden brown, and then add a generous layer of cheese followed by BeanVIVO Three-Bean Vegan Chili.

Bake for another 5-10 minutes, or until these cheese and beans have started to bubble slightly.

Top with finely-chopped green onions or coriander and Enjoy!

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