Veggie Chipotle Bean Chilli
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Veggie Chipotle Bean Chilli

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.

Tags:
Rapid
Veggie
Spicy
Calorie Smart
Climate Conscious
Allergens:
Celery
Milk

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain 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)

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Nutritional information

Energy (kJ)2402 kJ
Energy (kcal)574 kcal
Fat11.2 g
of which saturates5 g
Carbohydrate95 g
of which sugars17.9 g
Protein22.5 g
Salt4.17 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Large Frying Pan

Instructions

Get Prepped
1

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.

Cook the Rice
2

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.

Pepper Time
3

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.

Simmer your Chilli
4

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.

Bring on the Spinach
5

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.

Serve
6

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!