Veg Chilli
with cauli rice- Celery
Ingredients
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
125 grams
Creme Fraiche
1 sachet(s)
Vegetable Stock
(Contains: Celery)
300 grams
Cauliflower
1 pack(s)
Chopped Tomatoes
5 grams
Coriander
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
Utensils
Cooking steps
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 pepper and discard the core and seeds. Slice into thin strips.
Place a large pan over high heat with a drizzle of oil. Add the onion, garlic and pepper to the pan and fry until softened stirring occasionally, 4-5 mins. Lower the heat to a medium-high. Add the Mexican style spice mix and fry for another minute.
Pop in the beans, vegetable stock, chopped tomato and chilli (use less if you dont like the heat). Cover and simmer for 8-10 mins. Give it a stir in between to prevent from sticking to the bottom of the pan.
Meanwhile, cut the cauliflower into quarters and grate on the coarse side of your grater to make ‘rice’ (if you have a food processor, use this instead).
Drizzle oil and a knob of butter in a pot over medium-high heat. When hot, add the cauliflower and cook until softened slightly, 3-4 mins, stirring regularly. Remove from the heat and season to taste with salt and pepper.
Swirl in half the creme friache into the chilli and allow to warm through. Add a splash of water if a looser consistency is desired. Season to taste with salt, pepper and sugar.
Pick the leaves from the coriander and discard the stalk. Divide the chilli between plates and top with the remaining creme friache and coriander leaves. Serve the cauli rice alongside.
