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Prep Time
25 min
Cuisine
Mexican
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
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 | 566 kJ 134 kcal |
3131 kJ 743 kcal |
Fat of which saturates |
2.7 g 1.3 g |
14.7 g 7.3 g |
Carbohydrate of which sugars |
19.3 g 1.7 g |
106.5 g 9.5 g |
Fibre | 4.7 g | 25.8 g |
Protein | 6.3 g | 35.1 g |
Salt | 0.6 g | 3.34 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, 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
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
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the sliced pepper with a generous pinch of salt and cook for 3 min or until it's softened
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
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
Meanwhile, grate the cheddar cheese
Trim, then slice the spring onions finely
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
Serve the two-bean chilli over the rice
Garnish with the grated cheddar, chopped spring onion and a dollop of natural yoghurt
Enjoy!