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
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*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.
Water, chipotle chilli (12%), tomato paste, soft dark brown sugar, cornflour, salt, preservative (lactic acid)
Allergens
Allergens highlighted by † (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
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
2
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
3
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
4
Meanwhile, dissolve the Knorrvegetable 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
5
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
6
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 skinusing 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
7
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
8
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