Kidney Bean Chilli
with chipotle and cauliflower rice
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 delicious and nutritious too!
Tags:
Under 650 calories
•Discovery
•Veggie
•Spicy
Allergens:
Milk
•Celery
•Soya
•Wheat
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
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 unit(s)
Cauliflower
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 pack(s)
Passata
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)2239 kJ
Energy (kcal)535 kcal
Fat16.9 g
of which saturates9 g
Carbohydrate68.2 g
of which sugars26.2 g
Dietary Fiber13.9 g
Protein21.1 g
Cholesterol0 mg
Salt2.79 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
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 medium-high heat with a drizzle of oil.
- Once hot, fry the onion, garlic and pepper until softened, stirring occasionally, 4-5 mins.
- Reduce the heat to medium-high, add the Mexican spice mix and fry until fragrant, 1 min.
3
- Add the drained beans, stock powder, passata and chilli (use less if you don't like spice) to the pot.
- Stir to combine.
- Cover and simmer for 5-7 mins.
- Stir every so often to prevent sticking.
4
- Meanwhile, quarter the cauliflower then coarsely grate.
- Place a pan over medium-high heat with a knob of butter and a drizzle of oil.
- 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: Instead of grating, you can also use a food processor to make your cauliflower rice.
5
- Stir the chipotle paste and half the creme fraiche into the pot and allow to warm through, 1-2 mins.
- Add a splash of water if you feel the stew is too thick.
- Season to taste with salt, pepper and sugar.
6
- Divide the kidney bean chilli between bowls.
- Serve the cauliflower rice alongside.
- Top everything off with a dollop of remaining creme fraiche.
