Spiced Veggie Bean Chilli Sub
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Spiced Veggie Bean Chilli Sub

Spiced Veggie Bean Chilli Sub

with Cheese, Spiced Chips and Roasted Garlic Slaw

Our Spiced Veggie Bean Chilli Sub is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Family Friendly
Veggie
Allergens:
Milk
Sulphites
Egg
Mustard
Cereals containing gluten
Soya

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 Time40 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mexican Style Spice Mix

3 unit(s)

Garlic Clove

40 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)

Mixed Beans

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

32 grams

Mayonnaise

(Contains Egg, Mustard)

120 grams

Coleslaw Mix

2 unit(s)

Brioche Hot Dog Buns

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

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar

50 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3525 kJ
Energy (kcal)843 kcal
Fat31.8 g
of which saturates16.5 g
Carbohydrate111.3 g
of which sugars21.2 g
Protein26 g
Salt4.54 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Grater
Aluminum Foil
Large Frying Pan
Kitchen Shears
Medium Bowl

Instructions

Spice the Chips
1

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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the Mexican spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Finish the Prep
2

Meanwhile, pop half the garlic cloves (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the chip baking tray until soft, 10-12 mins. 

In the meantime, peel and grate the remaining garlic.

Grate the cheese. Drain and rinse the mixed beans in a sieve.

Simmer your Chilli
3

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the garlic and remaining Mexican style spice mix. Fry until fragrant, 1 min.

Stir in the passata, red wine stock paste, mixed beans, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 5-6 mins.

Remove from the heat and stir in the butter (see pantry for amount) until melted. Season with salt and pepper.

Slaw Time
4

In the meantime, in a medium bowl, mix together the mayonnaise and coleslaw mix. Season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then stir into the coleslaw mix. 

Set your slaw aside for later.

Warm the Buns
5

Just before you're ready to serve, slice the buns top down through the middle (but not all the way through).

Pop the buns into the oven to warm through, 2-3 mins.

Meanwhile, reheat the chilli if needed.

Serve Up
6

Share the buns between your serving plates, then fill with your bean chilli.

Sprinkle over the grated Cheddar and crispy onions to finish.

Serve with the spiced chips and slaw alongside.

Enjoy!

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