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Chipotle BBQ Bean Chilli Jacky-P
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Chipotle BBQ Bean Chilli Jacky-P

Chipotle BBQ Bean Chilli Jacky-P

with Cheese, Soured Cream and Slaw

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

Tags:
Veggie
Spicy
New
Allergens:
Celery
Egg
Mustard
Milk

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.

Preparation Time45 minutes
Cooking time10 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)

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

10 grams

Butter

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Nutritional information

Energy (kcal)744 kcal
Energy (kJ)3112 kJ
Fat30.1 g
of which saturates14.4 g
Carbohydrate91.1 g
of which sugars18.4 g
Protein26 g
Salt2.92 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

Instructions

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.

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). 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!