Cheesy Chipotle Bean Chilli
with Easy Rice and Soured Cream
Our Cheesy Chipotle Bean Chilli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
1
Avocado
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)
40
Mature Cheddar Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
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) Add the Mexican style spice mix to your pan. Cook, stirring, for 1 min.
a) Stir in the veg stock paste, finely chopped tomatoes, chipotle paste and kidney beans (add less chipotle if you prefer things milder). Add a pinch of sugar (if you have any).
b) 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 chipotle bean chilli.
b) Top with the avocado slices and a spoonful of soured cream to finish.
Enjoy!
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