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Spicy Veggie Bean Chilli

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
Discovery
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

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Nutrition Values

Energy (kJ)2222 kJ
Energy (kcal)531 kcal
Fat17.2 g
of which saturates8.8 g
Carbohydrate68.2 g
of which sugars23.5 g
Dietary Fiber14 g
Protein22.4 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

Get Prepped
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.
Soften the Veg
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.
Simmer the Chilli
3
  • Add the drained beans, stockpassata 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.

Make the Broccoli
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.
Finishing Touches
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.
Garnish and Serve
6
  • Divide the kidney bean chilli between bowls. 
  • Serve the broccoli alongside.
  • Top everything off with a dollop of remaining creme fraiche.
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