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Mexican Recipes

Cheesy Chipotle Bean Chilli

Cheesy Chipotle Bean Chilli

Cheesy Chipotle Bean Chilli

with Easy Rice and Soured Cream

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Our Cheesy Chipotle Bean Chilli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Rapid

•Veggie

•Spicy

Allergens:

Celery

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1

Avocado

1

Red Kidney Beans

150

Basmati Rice

1

Mexican Style Spice Mix

10

Vegetable Stock Paste

(Contains: Celery)

1

Finely Chopped Tomatoes with Onion and Garlic

20

Chipotle Paste

40

Baby Spinach

75

Soured Cream

(Contains: Milk)

40

Mature Cheddar Cheese

(Contains: Milk)

Nutritional information

Energy (kJ)3262 kJ

Energy (kcal)780 kcal

Fat32.7 g

of which saturates12.5 g

Carbohydrate92.7 g

of which sugars15.6 g

Protein28.3 g

Salt4.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Pan

Instructions

Get Prepped

1

a) Boil a full kettle.

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

c) Drain and rinse the kidney beans in a sieve.

Cook the Rice

2

a) When boiling, pour the water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) When cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Spices

3

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Add the Mexican style spice mix to your pan. Cook, stirring, for 1 min.

Simmer your Chilli

4

a) Stir in the veg stock paste, finely chopped tomatoes, chipotle paste and kidney beans (add less chipotle if you prefer things milder). Add a pinch of sugar (if you have any).

b) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.

Bring on the Spinach

5

a) Once thickened, stir the spinach through the chilli a handful at a time until wilted and piping hot, 2-3 mins.

b) Season to taste with salt and pepper. Add a splash of water to loosen if you'd like.

Serve

6

a) Fluff up the rice with a fork, then serve in bowls topped with the chipotle bean chilli.

b) Top with the avocado slices and a spoonful of soured cream to finish.

Enjoy!

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