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!
Red Kidney Beans
Mexican Style Spice Mix
(Contains Soya, Wheat)
Not included in your delivery
- 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, chipotle, passata 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.
- Meanwhile, quarter the cauliflower then coarsely grate.
- Place a pan over medium-high heat with a drizzle of oil and a knob of butter.
- When hot, cook the cauliflower rice until slightly softened, stirring regularly, 3-4 mins.
- Remove from the heat and season to taste with salt and pepper.
TIP: If you've got a food processor you can also use this to make your cauliflower rice.
- 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.
- Divide the kidney bean chilli between bowls.
- Serve the cauliflower rice alongside.
- Top everything off with a dollop of remaining creme fraiche.