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Veggie Bean Chilli

Veggie Bean Chilli

with Easy Rice and Zesty Creme Fraiche

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

Tags:
Rapid
Family Friendly
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
DifficultyMedium

Ingredients

serving amount

1

Red Onion

1

Green Pepper

(May contain traces of: Celery)

1

Coriander

1

Black Beans

150

Basmati Rice

2

Mexican Style Spice Mix

30

Tomato Puree

10

Vegetable Stock Paste

(Contains: Celery)

1

Finely Chopped Tomatoes with Onion and Garlic

32

BBQ Sauce

75

Soured Cream

(Contains: Milk)

½

Lime

100

Baby Spinach

Nutritional information

Energy (kcal)662 kcal
Energy (kJ)2769 kJ
Fat12.2 g
of which saturates5.3 g
Carbohydrate109.6 g
of which sugars28 g
Protein25.7 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Knife
Medium Saucepan
Lid
Large Frying Pan
Grater
Small Bowl

Instructions

Prep the Veg
1

a) Bring a medium saucepan of water to the boil with 1/4 tsp salt.
b) Halve the pepper, remove and discard the core and seeds. Chop into small chunks.
c) Drain and rinse the kidney beans in a sieve.

Cook the Rice
2

a) When the water is boiling, add the rice and cook for 12 mins.
b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Pepper
3

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the pepper and cook, stirring occasionally, for 3 mins.

Simmer the Chilli
4

a) Add the Mexican style spice mix and tomato puree. Cook, stirring, for 1 min.
b) Stir in the veg stock powder, finely chopped tomatoes, BBQ sauce and kidney beans. Add a pinch of sugar if you have some.
c) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.

Zest it Up
5

a) Meanwhile, put the creme fraiche into a small bowl.
b) Grate in the lime zest, mix well and season to taste with salt and pepper.
c) Chop the lime into wedges.

Serve
6

a) Stir the spinach through the chilli, a handful at a time until wilted and piping hot, 2-3 mins.
b) Season the chilli to taste with salt and pepper. Add a splash of water to loosen if you like.
c) Serve the rice in bowls topped with the veggie chilli.
d) Add a spoonful of the zesty creme fraiche and finish with the lime wedges for squeezing over. Enjoy!

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