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Smoky Pork Chilli With Popped Beans

Smoky Pork Chilli With Popped Beans

Rating
4.5rating out of 5

(4998 reviews from our customers)

Prep Time

40 min

Cuisine

Mexican

This easy pork and bean chilli is packed with flavour. Herby brown rice adds body to chipotle-spiked chilli, with popped kidney beans on top for delicious texture. Smokin'!

Prep Time

40 min

Cuisine

Mexican

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
brown-rice
130g brown rice
Spring-onion
2 spring onions
Cheddar-cheese
40g cheddar cheese †
cinnamon
1/2 tsp ground cinnamon
fresh-coriander
5g coriander
British pork mince 2
250g British pork mince
beef stock cube (new5/18)
1 Knorr beef stock cube †
Chipotle-paste
1 chipotle paste sachet (40g)
Tomato-paste
1 tomato paste sachet (32g)
Kidney-beans
1 can of red kidney beans (400g)
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 130g brown rice
  • 1 spring onion
  • 40g cheddar cheese<span class="strong">†</span>
  • 1/2 tsp ground cinnamon
  • 5g coriander
  • 250g British pork mince
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 1 chipotle paste sachet (40g)
  • 1 tomato paste sachet (32g)
  • 1 can of red kidney beans (400g)
Typical Values per 100g per serving
Energy 797 kJ
190 kcal
3347 kJ
799 kcal
Fat
of which saturates
7.6 g
2.9 g
31.9 g
12 g
Carbohydrate
of which sugars
19.2 g
2 g
80.6 g
8.3 g
Fibre 2.8 g 11.9 g
Protein 11.1 g 46.4 g
Salt 0.85 g 3.57 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
130g brown rice
brown basmati rice (100%
1 spring onion
spring onion
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1/2 tsp ground cinnamon
ground cinnamon
5g coriander
coriander(100%)
250g British pork mince
pork (100%)
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
1 chipotle paste sachet (40g)
smoked red jalapeno chilli puree (22%), water, white wine vinegar, rapeseed oil, smoked white onion puree, tomato paste, sugar, smoked garlic puree, salt, ground smoked paprika, ground coriander, stabiliser: xanthan gum, preservative: potassium sorbate
1 tomato paste sachet (32g)
Tomatoes
1 can of red kidney beans (400g)
Red Kidney beans, water
Allergens
  • Allergens highlighted by † (milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Smoky Pork Chilli With Popped Beans

Preheat the oven to 240°C /220°C (fan) /475°F/Gas 9 and boil a kettle

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

2 Smoky Pork Chilli With Popped Beans

While the rice is cooking, peel and finely dice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a low heat

Once hot, add the diced onion and a large pinch of salt and cook for 10 min or until slightly softened

3 Smoky Pork Chilli With Popped Beans

While the onion softens, drain and rinse the kidney beans, reserving the liquid

Add half of the kidney beans to a baking tray (you'll use the rest later!)

Drizzle them with olive oil and season with a pinch of salt and pepper

Put the tray in the oven for 20-25 min or until the skins have burst and are crispy – these are your popped beans

4 Smoky Pork Chilli With Popped Beans

While the kidney beans are in the oven, dissolve the Knorr beef stock cube[s] in 350ml [400ml] boiled water – this is your beef stock

Add the ground cinnamon to the red onion and cook for 1 min

5 Smoky Pork Chilli With Popped Beans

Increase the heat to medium-high and add the the pork mince to the pan and cook for 5-6 min or until beginning to brown, breaking it up with a wooden spoon as you go

6 Smoky Pork Chilli With Popped Beans

Add the tomato paste and chipotle paste to the pan

Cook for 1 min, then add the beef stock and a large pinch of sugar

Cook for 10 min or until slightly thickened in consistency

Add the remaining kidney beans with the reserved kidney bean liquid and cook for a further 5 min or until the sauce has thickened to a chilli-like consistency – this is your smoky pork chilli

7 Smoky Pork Chilli With Popped Beans

While the chilli is cooking, trim, then slice the spring onions finely

Chop the coriander finely, including the stalks

Grate the cheddar

Once the rice is cooked, mix the sliced spring onions and chopped coriander through and season with a pinch of salt – this is your herby rice

8

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Serve the smoky pork chilli over the herby rice

Garnish with the popped beans and grated cheese

Enjoy!

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