Kidney Bean Chilli
with cauliflower rice and coriander garnish
A chilli is by nature a hearty sort of dish, and this veggie version certainly lives up to that reputation. Filled with fibre and protein, and with a lower carb rice alternative it's not only hearty but healthy too!
Tags:
Under 650 calories
•Veggie
Allergens:
Milk
•Celery
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack
Red Kidney Beans
1 piece
Onion
2 piece
Garlic
1 piece
Bell Pepper
2 sachet
Mexican Style Spice Mix
1 piece
Chilli
125 g
Creme Fraiche
(Contains Milk)
1 sachet
Vegetable Stock
(Contains Celery)
1 piece
Cauliflower
1 pack
Chopped Tomatoes
5 g
Coriander
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)2506 kJ
Energy (kcal)599 kcal
Fat28.5 g
of which saturates16.6 g
Carbohydrate58.7 g
of which sugars23.7 g
Dietary Fiber15.6 g
Protein22.3 g
Cholesterol0 mg
Salt3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Sieve
•Grater
Instructions
1
- Drain and rinse the kidney beans in a sieve.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Halve the chilli and discard the core and seeds. Finely chop.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
2
- Place a large pot over high heat with a drizzle of oil.
- Once hot fry the onion, garlic and pepper until softened, stirring occasionally, 4-5 mins.
- Lower the heat to medium-high then add the Mexican style spice mix and fry for 1 min.
3
- Add the beans, vegetable stock powder, chopped tomatoes and chilli (use less if you don't like spice) to the pot.
- Cover and simmer for 8-10 mins.
- Stir every so often to prevent sticking.
4
- Meanwhile, quarter the cauliflower then coarsely grate (if you have a food processor you can use this instead).
- Add a drizzle of oil and a knob of butter to a medium pan over medium-high heat.
- When hot, cook the cauliflower rice until slightly softened, 3-4 mins, stirring regularly.
- Remove from the heat and season to taste with salt and pepper.
5
- Stir half the creme fraiche into the chilli and allow to warm through.
- Add a splash of water if a looser consistency is desired.
- Season to taste with salt, pepper and sugar.
6
- Pick the coriander leaves (discard the stalks).
- Divide the kidney bean chilli between bowls.
- Top with the remaining creme fraiche and coriander leaves.
- Serve the cauliflower rice alongside.