Crispy Broccoli Topped Bean Chilli
with courgette and coriander
A savoury symphony! This healthy veggie recipe is packed with exciting elements. Hearty bean chilli, cooling yoghurt topping and crispy broccoli to finish the whole thing off.
Tags:
Calorie Smart
•Veggie
•Optional Spice
Allergens:
Milk
•Soya
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
75 grams
Yoghurt
(Contains Milk)
2 sachet(s)
Central American Style Spice Mix
1 pack(s)
Cannellini Beans
1 unit(s)
Courgette
1 unit(s)
Garlic
1 unit(s)
Chilli
5 grams
Coriander
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Broccoli
150 grams
Rice
1 sachet(s)
Worcester Sauce
(Contains Soya)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)2597 kJ
Energy (kcal)621 kcal
Fat5.4 g
of which saturates1.5 g
Carbohydrate106 g
of which sugars20.6 g
Dietary Fiber16 g
Protein29.5 g
Cholesterol0 mg
Salt5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Toss the broccoli with salt, pepper, half the Central American spice mix and a drizzle of oil.
- Pop the broccoli onto a lined baking tray and spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden and crispy, 20-25 mins.
2
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Once cooked, remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Meanwhile, trim the courgette then quarter lengthways. Chop widthways into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the chilli lengthways, deseed and finely chop.
- Roughly chop the coriander (stalks and all).
4
- Place a large pot over medium-high heat with a drizzle of oil.
- Add the courgette and cook, stirring, for 3 mins.
- Stir in the garlic and Central American spice and cook for 1 min more.
- Add the chopped tomatoes and 75ml water (double for 4p).
- Bring to a simmer, then leave to cook for 5 mins.
5
- Meanwhile, drain and rinse the cannellini beans in a sieve.
- Transfer one-third to a bowl and crush with a fork.
- When the stew has simmered for 5 mins, add the whole and crushed beans.
- Cook until slightly reduced, 5-6 mins.
- Stir in the Worcester sauce and half the coriander. Remove from the heat. Season with salt and as much chilli as you like (use less if you don't like spice).
TIP: Loosen with a splash of water if you feel it's too thick.
6
- When the broccoli is cooked, remove from the oven.
- Spoon the bean stew into bowls and add a dollop of yoghurt.
- Carefully arrange the broccoli on top.
- Finish with a sprinkling of the remaining coriander and serve with the rice alongside.
