This Veggie Bean Chilli is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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 conflict 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.
Mexican Style Spice Mix
Vegetable Stock Paste(ContainsCelery)
Finely Chopped Tomatoes with Onion and Garlic
a) Bring a medium saucepan of water to the boil with 1/4 tsp salt.
b) Halve, peel and thinly slice the red onion.
c) Halve the green pepper, remove and discard the core and seeds. Chop into small chunks.
d) Roughly chop the coriander (stalks and all). Drain and rinse the black beans in a sieve.
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.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Add the red onion and cook, stirring occasionally until starting to soften, 2 mins.
c) Add the pepper and cook, stirring occasionally, for another 3 mins.
a) Add the Mexican style spice mix and tomato puree. Cook, stirring, for 1 min.
b) Stir in the veg stock paste, finely chopped tomatoes, BBQ sauce and black 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.
a) Meanwhile, put the soured cream 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.
a) Stir the spinach through the chilli, a handful ata 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 soured cream and a sprinkle of coriander. Finish with the lime wedges for squeezing over. Enjoy!