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Mexican Recipes

Chipotle Bean Chilli

Chipotle Bean Chilli

Chipotle Bean Chilli

with Easy Rice and Soured Cream

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Looking for a quick and tasty midweek dinner option? Try cooking up our Chipotle Bean Chilli in just 20-25 minutes for a delicious and speedy meal.

Tags:

Extra spicy

•Veggie

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 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 carton(s)

Red Kidney Beans

150 grams

Basmati Rice

10 grams

Vegetable Stock Paste

(Contains: Celery)

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)

Not included in your delivery

1 tsp

Sugar

Nutritional information

Energy (kJ)2735 kJ

Energy (kcal)654 kcal

Fat8.8 g

of which saturates3.7 g

Carbohydrate116.8 g

of which sugars22.7 g

Protein27.9 g

Salt4.1 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Large Frying Pan

Instructions

Get Prepped

1

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.

Cook the Rice

2

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.

Pepper Time

3

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

b) Once hot, add the pepper chunks and stir-fry until softened, 3-4 mins.

Simmer your Chilli

4

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.

Bring on the Spinach

5

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.

Serve

6

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!

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