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Kidney Bean Chilli

Kidney Bean Chilli

with cauliflower rice and coriander garnish

A chilli is by nature a hearty sort of dish, and this kidney bean 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(s)

Red Kidney Beans

1 unit(s)

Onion

2 unit(s)

Garlic

1 unit(s)

Bell Pepper

2 sachet(s)

Mexican Style Spice Mix

1 unit(s)

Chilli

125 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 unit(s)

Cauliflower

1 pack(s)

Chopped Tomatoes

5 grams

Coriander

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Butter

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Nutrition Values

Energy (kcal)515 kcal
Energy (kJ)2156 kJ
Fat19.1 g
of which saturates10.3 g
Carbohydrate59.5 g
of which sugars24.3 g
Dietary Fiber15.6 g
Protein22.7 g
Cholesterol0 mg
Salt2.5 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater
Pot with Lid

Instructions

Get Prepped
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.
Soften the Veg
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, add the Mexican style spice mix and fry for 1 min.
Simmer the Chilli
3
  • Add the drained beans, stock powder, chopped tomatoes and chilli (use less if you don't like spice) to the pot. Stir to combine.
  • Cover and simmer for 8-10 mins.
  • Stir every so often to prevent sticking.
Make the Cauliflower Rice
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.
Finishing Touches
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.
Garnish and Serve
6
  • Pick the coriander leaves (discard the stalks). 
  • Divide the kidney bean chilli between bowls. 
  • Serve the cauliflower rice alongside.
  • Top with a sprinkling of coriander leaves and a dollop of remaining creme fraiche.
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