Tofu and Black Bean Chipotle Chilli
with peas and rice
As the name suggests, this is a meat-free take on the type of beef mince chillis typically favoured in firehouses across the US. Sitting on a bed of fluffy rice, this dish features tofu and an expert of spices.
Tags:
Spicy
•Quick
•Veggie
•Vegan
•Climate Conscious
Allergens:
Soya
•Wheat
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
1 sachet(s)
Ground Cumin
2 sachet(s)
Mexican Style Spice Mix
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Garlic
1 pack(s)
Black Beans
120 grams
Peas
1 unit(s)
Scallion
180 grams
Tofu
(Contains Soya)
1 sachet(s)
Vegetable Stock
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
Not included in your delivery
½ tsp
Salt
½ tsp
Sugar
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3111 kJ
Energy (kcal)744 kcal
Fat12.4 g
of which saturates2.2 g
Carbohydrate107.2 g
of which sugars19.4 g
Dietary Fiber20.8 g
Protein36.8 g
Cholesterol0 mg
Salt5.31 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
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice then bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Drain and rinse the beans in a sieve.
- Trim and thinly slice the scallion.
3
- Drain the tofu, pat dry with kitchen paper and coarsely grate.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the tofu with garlic, cumin, Mexican spice and ½ tsp salt (per 2P), stirring occasionally, 4-5 mins.
4
- Pour in the chopped tomatoes, beans, stock, ½ tsp sugar (per 2P) and chilli flakes (use less if you don't like spice).
- Cover and cook for 6-8 mins.
5
- Once cooked, add the peas and chipotle paste and cook, stirring, until the peas have warmed through, 1 min.
- Season to taste with salt and pepper. Loosen the stew with a splash of water if you feel it's too thick.
6
- Fluff up the rice with a fork and share between bowls.
- Top the rice with spoonfuls of tofu and bean chilli.
- Finish with a sprinkling of scallion.
