Paneer and Black Bean Chipotle Chilli

Name: Paneer and Black Bean Chipotle Chilli with sweetcorn and rice
Total time: 25 min
Yield: 2
Cuisine: South American
Ingredients: 150 grams Rice; 1 sachet(s) Ground Cumin; 2 sachet(s) Mexican Style Spice Mix; 1 pack(s) Chopped Tomato with Onion & Garlic; 2 unit(s) Garlic; 1 pack(s) Black Beans; 1 unit(s) Scallion; 200 grams Paneer; 1 sachet(s) Vegetable Stock; 1 sachet(s) Chipotle Paste; 1 pack(s) Sweetcorn; 1 sachet(s) Crispy Onions; ½ tsp Salt; ½ tsp Sugar; to taste Water; to taste Salt; to taste Pepper; to taste Oil

with sweetcorn and rice

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As the name suggests, this is a meat-free take on the type of beef mince chillis typically favoured in firehouses across the US. Sitting on a bed of fluffy rice, this dish features tofu and an expert blend of spices.

Tags:

Quick

•Veggie

•Spicy

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

150 grams

Rice

1 sachet(s)

Ground Cumin

2 sachet(s)

Mexican Style Spice Mix

1 pack(s)

Chopped Tomato with Onion & Garlic

2 unit(s)

Garlic

1 pack(s)

Black Beans

1 unit(s)

Scallion

200 grams

Paneer

(Contains: Milk)

1 sachet(s)

Vegetable Stock

1 sachet(s)

Chipotle Paste

1 pack(s)

Sweetcorn

1 sachet(s)

Crispy Onions

(Contains: Wheat)

Not included in your delivery

½ tsp

Salt

½ tsp

Sugar

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)4166 kJ

Energy (kcal)996 kcal

Fat30.1 g

of which saturates16.9 g

Carbohydrate116.1 g

of which sugars21.7 g

Dietary Fiber22.2 g

Protein45.6 g

Cholesterol0 mg

Salt6.63 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

•Pan with Lid

•Pot with Lid

Cooking Steps

Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice then bring to the boil.
Once boiling, lower the heat to medium and cover with the lid.
Cook for 10 mins, then remove the pot from the heat.
Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the beans and sweetcorn in a sieve.
Trim and thinly slice the scallion.

Drain the tofu, pat dry with kitchen paper and coarsely grate.
Place a pan over medium-high heat with a drizzle of oil.
When hot, fry the tofu with garlic, cumin, Mexican spice and ½ tsp salt (per 2P), stirring occasionally, 4-5 mins.

NOTE: Swapping to paneer? Chop into 2cm cubes. Season as instructed and fry until golden all over, 5-8 mins. Remove from pan once cooked. Stir back into sauce before serving.

Pour in the chopped tomatoes, beans, sweetcorn, stock and ½ tsp sugar (per 2P).
Cover and cook for 6-8 mins.

Once cooked, add the chipotle paste and cook, stirring, until warmed through, 1 min.
Season to taste with salt and pepper. Loosen the stew with a splash of water if you feel it's too thick.