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Chipotle Veggie Chilli Dog
Chipotle Veggie Chilli Dog

Chipotle Veggie Chilli Dog

with Guacamole, Cheese and Tomato Salad

Get 50% off 1st box + free snacks for life!

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.

Tags:
Veggie
•New
Allergens:
Sulphites
•Milk
•Egg
•Cereals containing gluten
•Soya

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

1 carton(s)

Mixed Beans

30 grams

Tomato Puree

20 grams

Chipotle Paste

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 unit(s)

Medium Tomato

1 unit(s)

Avocado

30 grams

Mature Cheddar Cheese

(Contains: Milk)

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

2 unit(s)

Brioche Hot Dog Buns

(Contains: Milk, Egg, Cereals containing gluten, Soya May contain traces of: Cereals containing gluten)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

20 grams

Butter

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3336 kJ
Energy (kcal)797 kcal
Fat50.6 g
of which saturates17.8 g
Carbohydrate58.4 g
of which sugars16.1 g
Protein21.5 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Garlic Press
•Potato Masher
•Large Frying Pan
•Grater
•Medium Bowl
•Baking Tray

Instructions

Get Prepping
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. 

b) Peel and grate the garlic (or use a garlic press).

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

Start your Chilli
2

a) Heat a drizzle of oil in a large frying pan. Once hot, add the garlic and tomato puree. Fry for 1-2 mins. 

b) Stir in the chipotle, red wine stock paste, mixed beans, sugar and water for the sauce (see pantry for both amounts).

c) Mash half of the beans in the pan with a potato masher, bring to the boil, then lower to a simmer.

d) Cook until thickened slightly, 4-5 mins, then remove from the heat.

Finish the Prep
3

a) In the meantime, cut the tomato into 1cm chunks.

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and mash with a fork. Season with salt and pepper.

c) Grate the cheese.

Hey Guacamole
4

a) In a medium bowl, mix together the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts).

b) Add the tomato and avocado to the bowl of dressing.

c) Season with salt and pepper, then toss to coat. 

Warm the Buns
5

a) Slice the buns top down through the middle (but not all the way through). Pop them onto a large baking tray and into the oven to warm through, 2-3 mins.

b) Stir the butter (see pantry for amount) into the veggie chilli. 

c) Taste and season with salt and pepper if needed.

d) Add a splash of water if the sauce is a litte thick. 

Finish and Serve
6

a) Just before you're ready to serve, toss the baby leaves in the dressing. 

b) Transfer your buns to your plates, then spread the mayonnaise (see pantry for amount) on the cut sides. Fill with your veggie chilli.

c) Sprinkle the cheese over the buns and spoon on the guacamole. 

d) Serve with your salad alongside.

Enjoy!

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