Spicy Bean Chilli
with smoky chipotle sauce and cauliflower side
A chilli is by nature a hearty sort of dish, and this kidney bean version certainly lives up to that reputation. Filled with fibre and protein, and with a lower carb rice alternative it's not only hearty but delicious and nutritious too!
Ingredients
1 pack(s)
Red Kidney Beans
1 unit(s)
Onion
2 unit(s)
Garlic
1 unit(s)
Bell Pepper
2 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Chilli
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Vegetable Stock
300 grams
Cauliflower
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 pack(s)
Passata
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Instructions
- Drain and rinse the kidney beans in a sieve.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and chop the onion into small pieces.
- Halve the chilli and discard the core and seeds. Finely chop.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the onion, garlic and pepper until softened, stirring occasionally, 4-5 mins.
- Reduce the heat to medium-high, add the Mexican spice mix and fry until fragrant, 1 min.
- Add the drained beans, stock, passata and chilli (use less if you don't like spice) to the pot.
- Stir to combine.
- Cover and simmer for 5-7 mins.
TIP: Stir every so often to prevent sticking.
- Meanwhile, trim and roughly chop the cauliflower.
- Place a pan over medium-high heat with a knob of butter and a drizzle of oil.
- When hot, cook the cauliflower until starting to char, stirring regularly, 8-10 mins.
- Remove the pan from the heat and season to taste with salt and pepper.
TIP: Instead of chopping the cauliflower, you can also use a food processor to make cauliflower rice. Simply fry for 3-4 mins after blending!
- Stir the chipotle paste and half the creme fraiche into the pot and allow to warm through, 1-2 mins.
- Add a splash of water if you feel the stew is too thick.
- Season to taste with salt, pepper and sugar.
- Divide the kidney bean chilli between bowls.
- Serve the cauliflower alongside.
- Top everything off with a dollop of remaining creme fraiche.
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