with Brown Rice
Bright, healthy, delicious. Not only is this veggie chilli on the table in 20 minutes flat, it is also bursting with ingredients that will nourish you from the inside out. Piled high over brown rice and served with a dollop of zesty sour cream (Chef Mimi’s favourite!), freshly chopped coriander and a good squeeze of lime, you can’t go wrong with this brilliant weeknight recipe.
Allergens
Utensils
Tags
Worcester Sauce
7.5
Steamed Brown Basmati Rice
1
Finely Chopped Tomatoes with Onion and Garlic
1
Mixed Beans
1
Ground Cumin
2
Tomato Puree
30
Smoked Paprika
1
Lime
0.5
Soured Cream
75
Vegetable Stock Powder
0.5
Green Pepper
1
Baby Spinach
125
Red Onion
1
Coriander
1
a) Halve, peel and thinly slice the red onion. b) Halve the pepper, remove and discard the core. Chop into small chunks. c) Roughly chop the coriander (stalks and all), drain and rinse the mixed beans in the sieve.
a) Heat a splash of oil in another large saucepan on medium-high heat. b) Add the red onion, cook, stirring for 2 mins. c) Add a pinch of sugar if you have some. d) Add the pepper and cook, stirring, for another 3 mins.
a) Add the smoked paprika, ground cumin, tomato purée and Worcester sauce. Cook for 30 seconds. b) Stir in the stock powder, finely chopped tomatoes and mixed beans. c) Bring to the boil, stir to dissolve the stock powder, lower the heat and simmer until thick, 5-6 mins.
a) Cook the rice according to pack instructions.
a) Meanwhile, pour the soured cream into a small bowl. b) Grate in the lime zest and add a pinch of salt and pepper. c) Mix together well. d) Chop the lime into wedges.
a) Serve the brown rice in bowls topped with the veggie chilli, a drizzle of limey soured cream and a sprinkling of coriander. b) Finish with the lime wedges for squeezing over. Enjoy!
467
kcal
Energy (kcal)
1954
kJ
Energy (kJ)
13
g
Fat
6
g
of which saturates
63
g
Carbohydrate
22
g
of which sugars
18
g
Protein
2
g
Salt
