Chipotle Chorizo and Bean Chilli
with Easy Rice and Soured Cream
Bring the flavours of southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a meatball sauce to transform a weeknight meal.
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.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 carton(s)
Red Kidney Beans
150 grams
Basmati Rice
10 grams
Vegetable Stock Paste
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
20 grams
Chipotle Paste
32 grams
BBQ Sauce
40 grams
Baby Spinach
50.03 grams
Soured Cream
(Contains Milk)
90 grams
Diced Chorizo
Not included in your delivery
1 tsp
Sugar
Nutritional information
Instructions
a) Boil a half-full kettle.
b) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
c) Drain and rinse the kidney beans in a sieve.
a) When boiling, pour the water from your kettle into a large saucepan with 0.25 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.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the chorizo and pepper chunks and stir-fry until browned, 3-4 mins.
a) Stir in the veg stock paste, chopped tomatoes, chipotle paste and kidney beans (add less chipotle if you prefer things milder) along with the sugar (see pantry for amount).
b) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.
a) Once thickened, stir the spinach through the chilli a handful at a time until wilted and piping hot, 1-2 mins. Stir through the BBQ sauce.
b) Season to taste with salt and pepper. Add a splash of water to loosen if you'd like.
a) Fluff up the rice with a fork, then serve in bowls topped with the BBQ chipotle bean chilli.
b) Add a spoonful of soured cream (see ingredients for amount) to finish. TIP: Keep the remaining soured cream for another recipe.
Enjoy!
Step 3 MOD: If you’ve chosen to add diced chorizo to your meal, add it to the pan with the pepper chunks. Fry until it starts to brown, 3-4 mins, then continue as instructed.
