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Chipotle BBQ Bean and Chorizo Chilli Jacky-P
Chipotle BBQ Bean and Chorizo Chilli Jacky-P

Chipotle BBQ Bean and Chorizo Chilli Jacky-P

with Cheese, Soured Cream and Slaw

Recipe Development Team
Recipe Development TeamPublished on July 06, 2023
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This Chipotle BBQ Bean and Chorizo Chilli Jacky-P is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Celery
•Egg
•Mustard
•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.

Total45 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Baking Potato

1 carton(s)

Mixed Beans

1 carton(s)

Tomato Passata

20 grams

Chipotle Paste

10 grams

Vegetable Stock Paste

(Contains: Celery)

120 grams

Coleslaw Mix

30 grams

Burger Sauce

(Contains: Egg, Mustard)

60 grams

Mature Cheddar Cheese

(Contains: Milk)

32 grams

BBQ Sauce

75 grams

Soured Cream

(Contains: Milk)

90 grams

Diced Chorizo

Not included in your delivery

50 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce

10 grams

Butter

Nutritional information

Energy (kcal)942 kcal
Energy (kJ)3940 kJ
Fat46.4 g
of which saturates20.4 g
Carbohydrate92.5 g
of which sugars18.7 g
Dietary Fibre10.3 g
Protein37.2 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Sieve
•Large Saucepan
•Aluminum Foil
•Lid
•Grater
•Medium Bowl

Cooking Instructions and Tips

Bake the Potatoes
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.

Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.

Bring on the Chilli
2

Meanwhile, drain and rinse the mixed beans in a sieve.

Put a large saucepan on medium heat with a drizzle of oil.

Once hot, add the diced chorizo and fry until it starts to brown, 3-4 mins.

Once browned, add the beans, passata, chipotle paste (add less if you'd prefer things milder), veg stock paste, mixed beans, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine. 

Simmer Time
3

Bring the chilli to the boil, then lower the heat. Pop a lid on the pan (or cover with foil) and simmer until thickened, 7-9 mins. 

Make the Slaw
4

While the chilli cooks, in a medium bowl, combine the coleslaw mix and burger sauce. Season with salt and pepper and set aside. 

Grate the Cheddar cheese.

Add the BBQ Sauce
5

Once the chilli has thickened, remove from the heat and stir through the BBQ sauce. Season with salt and pepper then set aside with the lid on to keep warm. 

Reheat the chilli a few mins before the jacky-Ps are ready (if needed).

Serve
6

Once the jacky-Ps are ready, remove from the oven and spread the butter over the cut side of the potatoes (see pantry for amount). Roughly mash it into each potato with a fork.

Transfer the jacky-Ps your plates (2 halves per person). Spoon the beans over the potatoes.

Top with a dollop of soured cream and the grated cheese.  

Serve the slaw alongside.

Enjoy! 

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