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Prep Time
40 min
Cuisine
Mexican
All beans and no beef, this chilli ‘non’ carne is plant-based and full of smoky spices. Serve alongside brown rice, creamy avocado and a squeeze of lime.
Prep Time
40 min
Cuisine
Mexican
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 570 kJ 136 kcal |
2831 kJ 676 kcal |
Fat of which saturates |
5 g 1.1 g |
25.1 g 5.6 g |
Carbohydrate of which sugars |
16.6 g 2.5 g |
82.4 g 12.3 g |
Fibre | 3.6 g | 17.8 g |
Protein | 4.2 g | 20.9 g |
Salt | 0.57 g | 2.84 g |
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.
Boil a kettle
Peel and finely chop the red onion[s]
Peel and finely chop (or grate) the garlic
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into large bite-sized pieces
Heat a wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped red onion with a pinch of salt and cook for 3-5 min or until starting to soften
While the red onion softens, 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 and return it to the pot and keep covered until serving
Meanwhile, dissolve the Knorr vegetable stock cube[s] in 400ml [750ml] boiled water
Add the ground cumin, smoked paprika, tomato paste, chopped garlic and red pepper and cook for 1-2 min or until fragrant
Once fragrant, add the vegetable stock and chipotle paste (can't handle the heat? Go easy!) with 1 tsp [2 tsp] sugar and cook for 10-15 min or until starting to thicken
While the sauce thickens, drain and rinse the kidney beans
Once the stock is starting to thicken, add the drained kidney beans and cook for a further 10 min or until a stew-like consistency remains – this is your beany chilli
While the beany chilli is cooking, cut the avocado[s] in half lengthways and remove the stone[s] using a teaspoon
Scoop the avocado out of its skin using a spoon and dice roughly
Chop the coriander finely, including the stalks
Chop the lime[s] in half, and cut 1/2 [1] into wedges
Combine the diced avocado with the juice of 1/2 [1] lime (save the wedges for garnish!) and half of the chopped coriander with a pinch of salt – this is your limey avocado
Serve the beany chilli with the cooked brown rice and limey avocado to the side
Garnish with the remaining chopped coriander and lime wedges
Enjoy!