Pre heat oven to 200c/180c Fan/Gas Mark 6
First let's make the wedges. Leaving the skin on, slice the potatoes into wedge like shapes, rinse with water and pat dry. In the oven: Season with Salt, spritz a tray with low calories cooking spray, place the wedges onto the tray (no need to par boil) and place into the oven for 25 - 30 minutes. In the Actifry/Air Fryer: Place into the air fryer with Frylight or a small amount of oil (remember to Syn if using oil) for 25 minutes. Season with salt half way through cooking.
Meanwhile let's make the chili.
Spritz a large pan with Frylight, add onion and pepper. Sauté for 1 minute.
Make up some stock using 1 beef stock cube and 200ml boiling water. Add this to the pan, cover with a lid allowing the pepper and onion to simmer for a few minutes.
Add mince to the pan, re cover and allow to cook until browned.
Stir in Kidney beans, Paprika, Hot Chilli Powder, Garlic Granules. Ground Cumin, Tomato Puree and Pinch of salt. Re cover and allow to simmer on a medium heat.
Place chopped tomatoes into a colander or sieve and using a fork or spoon squeeze out as much of the liquid as you can. Then place the remaining tomatoes into the pan.
Simmer on a medium heat uncovered for 15 - 20 minutes or until most of the liquid has reduced and you are left with a very dry chili.
Prepare a deep oven tray with low calorie cooking spray to avoid sticking. Place the wedges into the tray first and then place the chilli on top. Using a large spoon stir the mixture together. Cover with your grated cheese and place into the oven for 10 minutes until the cheese has melted and everything is crispy.
Serve with a yummy side salad and enjoy!