Mixed Bean and Pork Chilli
with Brown Rice and Zesty Sour Cream
Sausage meat in a chilli?! Yes, you read it right! It may be slightly crazy, but we assure you the delicious sausage meat from Roaming Roosters is an amazing meaty alternative to beef mince. Enjoy!
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
350
Brown Basmati Rice
1
Red Onion
1
Mixed Beans
1
Pork Sausage
(Contains Sulphites, Cereals containing gluten)
1
Cumin
2
Chopped Tomatoes
2
Tomato Puree
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Chipotle Paste
1
Lime
1
Sour Cream
(Contains Milk)
Nutritional information
Utensils
Instructions
Boil a pot of water with a pinch of salt. Rinse the rice in a sieve under running water for 1 minute. Add your rice to the pot and boil for 25 mins, then drain and put back in the pot. Cover with a tea towel and leave off the heat until the chilli is cooked.
Peel and cut the red onion lengthways through the root. Finely slice into half moon shapes. Drain and rinse the mixed beans.
Heat a splash of oil in a frying pan on medium-high heat. Once hot, cut open the sausage, remove the meat and discard the skin. Cook your sausage meat until brown. Tip: Break it up with a fork as you go. Once your meat has browned, transfer from the pan to a plate, cover with tinfoil and keep to one side.
Heat a splash of oil in the same pan on medium-low heat. Once hot, add your onion with a pinch of salt and pepper. Stir your onion and place a lid on the pan. After 5 mins, take the lid off and add the cumin.
After 1 minute, add the chopped tomatoes and turn the heat up to medium. Tip: If you have any sugar, add a pinch now. This is the base for your chilli!
Add your beans, the tomato purée and the vegetable stock pot. Finally add back your sausage meat and chipotle paste. Simmer for a few mins to heat through your sausage meat and allow your chilli to thicken.
Zest and juice the lime and mix a pinch of your zest and a dash of juice into the sour cream. Tip: When zesting (i.e. grating) the lime, don’t go down to the white part underneath the skin as this tastes bitter.
Serve your chilli with your rice, a good dollop of zesty sour cream another dash of lime juice!
