Offering a little welcome heat from the chipotle, our family-pleasing veggie chilli is packed with two types of beans, red pepper and rich smoky flavour. What's more, it's easy to make, and deliciously satisfying thanks to fluffy rice and cool yoghurt on the side. Yee-haw! (Gluten-free, suitable for coeliacs).
Prep Time
25 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.
Allergens highlighted by † (sulphites, 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
Boil a kettle, then add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
2
Meanwhile, 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 thin strips
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the slicedpepper with a generous pinch of salt and cook for 3 min or until it's softened
4
Meanwhile, dissolve the vegetable stock cube[s], tomato paste, chipotle paste and a generous pinch of sugar in 250ml [500ml]boiled water – this is your smoky stock
Drain and rinse the cannellini beans and kidney beans
5
Once the peppers have softened, add the smoked paprika and chopped garlic and cook for 1 min
Stir the drained cannellini beans and kidney beans into the pan and cook for 1 min or until they are coated in the spices
Add your smoky stock with a generous pinch of salt and pepper and cook the beans for 5-7 min or until everything has reduced to a chilli-like consistency
6
Meanwhile, grate the cheddar cheese
Trim, then slice the spring onions finely
7
Once reduced, mash the beans gently, breaking some of them up and cook for a further 2-3 min or until the beans have thickened – this is your two-bean chilli
Taste for seasoning, adding more salt and pepper if needed
8
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