Veggie Chipotle Bean Chilli
with Easy Rice and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Veggie Chipotle Bean Chilli in just 20 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Bell Pepper
(May contain traces of: Celery)
1
Red Kidney Beans
150
Basmati Rice
1
Mexican Style Spice Mix
10
Vegetable Stock Paste
(Contains: Celery)
1
Finely Chopped Tomatoes with Onion and Garlic
20
Chipotle Paste
40
Baby Spinach
75
Soured Cream
(Contains: Milk)
Utensils
Instructions
a) Boil a full kettle.
b) Halve the pepper and discard the core and seeds. Chop into small chunks.
c) Drain and rinse the kidney beans in a sieve.
a) When boiling, pour the water from your kettle into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) When 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) Once hot, add the pepper and stir-fry until softened, 3-4 mins.
a) Add the Mexican style spice mix to your pan. Cook, stirring, for 1 min.
b) Stir in the veg stock paste, finely chopped tomatoes, chipotle paste and kidney beans. Add a pinch of sugar (if you have any).
c) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.
a) Once thickened, stir the spinach through the chilli a handful at a time until wilted and piping hot, 2-3 mins.
b) Season to taste with salt and pepper. Add a splash of water to loosen if you'd like.
a) Fluff up the rice with a fork, then serve in bowls topped with the veggie chilli.
b) Add a spoonful of soured cream to finish.
Enjoy!
