Spicy Veggie Bean Chilli
with smoky chipotle and broccoli
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:
Veggie
•Spicy
•Calorie Smart
•Climate Conscious
Allergens:
Milk
•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
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 pack(s)
Passata
1 unit(s)
Broccoli
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)2227 kJ
Energy (kcal)532 kcal
Fat17.8 g
of which saturates8.9 g
Carbohydrate68.2 g
of which sugars23.5 g
Dietary Fiber14 g
Protein22.6 g
Cholesterol0 mg
Salt2.82 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
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 pan 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, passata and chilli (use less if you don't like spice) to the pan.
- Stir to combine.
- Cover and simmer for 5-7 mins.
TIP: Stir every so often to prevent sticking.
4
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Place a separate pan over high heat with a drizzle of oil. - Once hot, add the broccoli and fry for 2-3 mins.
- Add a splash of water and immediately cover with a lid or some foil.
- Allow to cook until the broccoli is tender, 4-5 mins.
5
- Stir the chipotle paste and half the creme fraiche into the beans 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 broccoli alongside.
- Top everything off with a dollop of remaining creme fraiche.
