Chipotle Veggie Chilli Dog
with Guacamole, Cheese and Tomato Salad
Bring the flavours of Southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a meatball sauce to transform a weeknight meal.
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
2 unit(s)
Garlic Clove
1 carton(s)
Mixed Beans
30 grams
Tomato Puree
20 grams
Chipotle Paste
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 unit(s)
Medium Tomato
1 unit(s)
Avocado
30 grams
Mature Cheddar Cheese
(Contains Milk)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the mixed beans in a sieve.
a) Heat a drizzle of oil in a large frying pan. Once hot, add the garlic and tomato puree. Fry for 1-2 mins.
b) Stir in the chipotle, red wine stock paste, mixed beans, sugar and water for the sauce (see pantry for both amounts).
c) Mash half of the beans in the pan with a potato masher, bring to the boil, then lower to a simmer.
d) Cook until thickened slightly, 4-5 mins, then remove from the heat.
a) In the meantime, cut the tomato into 1cm chunks.
b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and mash with a fork. Season with salt and pepper.
c) Grate the cheese.
a) In a medium bowl, mix together the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts).
b) Add the tomato and avocado to the bowl of dressing.
c) Season with salt and pepper, then toss to coat.
a) Slice the buns top down through the middle (but not all the way through). Pop them onto a large baking tray and into the oven to warm through, 2-3 mins.
b) Stir the butter (see pantry for amount) into the veggie chilli.
c) Taste and season with salt and pepper if needed.
d) Add a splash of water if the sauce is a litte thick.
a) Just before you're ready to serve, toss the baby leaves in the dressing.
b) Transfer your buns to your plates, then spread the mayonnaise (see pantry for amount) on the cut sides. Fill with your veggie chilli.
c) Sprinkle the cheese over the buns and spoon on the guacamole.
d) Serve with your salad alongside.
Enjoy!
