Tofu and Black Bean Chipotle Chilli
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Tofu and Black Bean Chipotle Chilli

with peas and rice

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 of spices.

Tags:
Quick
Veggie
Vegan
Spicy
Discovery
Allergens:
Soya
Wheat
Total Time25 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

1 sachet(s)

Dried Chilli Flakes

2 unit(s)

Garlic

1 pack(s)

Black Beans

120 grams

Peas

1 unit(s)

Scallion

180 grams

Tofu

(Contains Soya)

1 sachet(s)

Vegetable Stock

1 sachet(s)

Chipotle Paste

(Contains Soya, Wheat)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

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Nutrition Values

Energy (kJ)3090 kJ
Energy (kcal)739 kcal
Fat11.9 g
of which saturates1.9 g
Carbohydrate106.3 g
of which sugars18.4 g
Dietary Fiber20.3 g
Protein36.6 g
Cholesterol0 mg
Salt4.84 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

Instructions

Make the Rice
1
  • Pour 300ml cold salted water (double for 4p) 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).
Get Prepped
2
  • Meanwhile, peel and grate the garlic (or use a garlic press). 
  • Drain and rinse the beans in a sieve.
  • Trim and thinly slice the scallion.
Fry the Tofu
3
  • 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 garliccumin, Mexican spice and ½ tsp salt (double for 4p), stirring occasionally, 4-5 mins.
4
  • Pour in the chopped tomatoesbeans, stock, ½ tsp sugar (double for 4p) and chilli flakes (use less if you don't like spice). 
  • Cover and cook for 6-8 mins. 
5
  • Once cooked, add the peas and chipotle paste and cook, stirring, until the peas have 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.
6
  • Fluff up the rice with a fork and share between bowls.
  • Top the rice with spoonfuls of tofu and bean chilli.
  • Finish with a sprinkling of scallion.
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