Kidney Bean Chilli
with 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, it's not only hearty but healthy too!
Red Kidney Beans
Mexican Style Spice Mix
Not included in your delivery
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins then remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, 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.
- 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 spice mix and fry until fragrant, 1 min.
- 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.
- Stir half the creme fraiche into the pot and allow to warm through, 1-2 mins.
- Add a splash of water if a looser consistency is desired.
- Season to taste with salt, pepper and sugar.
- Pick the coriander leaves (discard the stalks).
- Divide the kidney bean chilli between bowls.
- Fluff up the rice with a fork and serve alongside.
- Garnish with a sprinkling of coriander leaves.
- Top everything off with a dollop of remaining creme fraiche.