Lentil and Black Bean Chilli with Diced Chorizo
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Lentil and Black Bean Chilli with Diced Chorizo

Lentil and Black Bean Chilli with Diced Chorizo

with Zesty Rice, Tomato Salsa and Creme Fraiche

This Lentil and Black Bean Chilli with Diced Chorizo is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Extra spicy
Allergens:
Celery
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 Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

1

Red Onion

1

Garlic Clove

1

Black Beans

20

Chipotle Paste

1

Mexican Style Spice Mix

10

Vegetable Stock Paste

(Contains Celery)

25

Sun-Dried Tomato Paste

100

Red Split Lentils

½

Lime

125

Baby Plum Tomatoes

1

Coriander

75

Creme Fraiche

(Contains Milk)

60

Chorizo

Not included in your delivery

300

Water for the Rice

400

Water for the Sauce

1

Olive Oil for the Salsa

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Nutritional information

Energy (kcal)936 kcal
Energy (kJ)3917 kJ
Fat32.5 g
of which saturates13 g
Carbohydrate121.4 g
of which sugars12.8 g
Protein38.1 g
Salt4.12 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Zester
Medium Bowl

Instructions

Get Prepped
1

Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a sieve.

Build the Flavour
2

Heat a drizzle of oil in a large saucepan on medium-high heat. Once the oil is hot, add the onion and season with salt and pepper. Cook until soft, 4-5 mins, stirring occasionally. Stir in the garlic, chipotle paste and Mexican style spice mix (use less chipotle and/or spice if you don't like too much heat), then cook for 1 min.

Cook the Rice
3

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Simmer the Chilli
4

Pour in the water for the sauce (see ingredients for amount), then stir in the vegetable stock paste, sun-dried tomato paste and red split lentils. Stir together, bring to the boil, then reduce the heat to medium. Cover with a lid and simmer until the lentils are tender, 20-25 mins. Stir occasionally to ensure the lentils aren't sticking to the bottom of the pan. Add the black beans to the chilli for the final 5 mins of cooking time. TIP: Add a splash of water if it's a little thick.

Make the Salsa
5

While the rice and chilli cook, zest and halve the lime. Quarter the tomatoes and finely chop the coriander (stalks and all). Squeeze half the lime juice into a medium bowl, then add the olive oil for the salsa (see ingredients for amount) and season with salt and pepper. Mix together, then add the tomatoes and coriander to the bowl. Stir to combine, then set aside.

Finish and Serve
6

When everything is ready, taste the chilli and season with salt and pepper if needed. Fluff up the rice with a fork, then stir through the lime zest and spoon into your bowls. Top with the chilli, a spoonful of the tomato salsa and a dollop of creme fraiche. Cut the remaining lime into wedges for squeezing over. Enjoy!

7

STEP 3 MOD: If you've chosen to add diced chorizo to your meal, add the chorizo to the pan when you add the onion. Cook until the onion is soft and the chorizo is starting to brown, 4-5 mins, stirring occasionally. Then continue as instructed.