with Easy Rice and Soured Cream
Our Chipotle Bean Chilli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Allergens
Utensils
Tags
Avocado
1
Red Kidney Beans
1
Basmati Rice
150
Mexican Style Spice Mix
1
Vegetable Stock Paste
10
Finely Chopped Tomatoes with Onion and Garlic
1
Chipotle Paste
20
Baby Spinach
40
Soured Cream
75
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!
696
kcal
Energy (kcal)
2914
kJ
Energy (kJ)
25.7
g
Fat
8.1
g
of which saturates
92.6
g
Carbohydrate
15.5
g
of which sugars
23.3
g
Protein
4.16
g
Salt
