Caribbean Bean Chilli

Caribbean Bean Chilli

with Coconut Rice & Cherry Tomato Salsa

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Red kidney beans are the star of this vegetarian main course. The petite legume is packed with fibre and protein, ideal to turn this mildly spiced chilli into a hearty dinner. With creamy coconut rice and a zesty tomato salsa on the side, this meal will wow you with its delicious flavours.

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilk
Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 clove


1 tin

red kidney beans

1 packet

basmati rice

1 tin

coconut milk

1 sachet

mild Caribbean jerk seasoning

1 pinch

chilli flakes

1 sachet

tomato paste

1 tub

mango chutney

(ContainsTree Nuts)

1 cube

vegetable stock

1 punnet

cherry tomatoes

1 unit


1 bag


½ unit


1 packet

Greek yoghurt


Not included in your delivery

olive oil

1 cup

water (for the rice)

¼ tsp


1 cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2200 kJ
Fat12.2 g
of which saturates6.8 g
Carbohydrate82.5 g
of which sugars22.3 g
Protein18.4 g
Sodium2070 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Make the coconut rice
Make the coconut rice

In a medium saucepan, combine the coconut milk, water (for the rice) and the salt and bring to the boil over a medium-high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Get prepped
Get prepped

While the rice is cooking, slice the kernels off the corn cob. Grate the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a medium bowl.

Make the chilli
Make the chilli

Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Add the carrot, garlic, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using) and cook until fragrant, 1-2 minutes. Add the tomato paste and cook until darkened, 1-2 minutes. Add the mango chutney, red kidney beans, water (for the sauce) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until thickened, 5-7 minutes.

Continue prepping
Continue prepping

While the chilli is simmering, roughly chop the cherry tomatoes. Finely chop the coriander.

Make the salsa
Make the salsa

In the bowl with the corn, combine the cherry tomato, coriander, a squeeze of lemon (see ingredients list) and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.

Serve up
Serve up

Divide the coconut rice and Caribbean bean chilli between bowls. Top with Greek yoghurt and the cherry tomato salsa. Serve with any remaining lemon wedges. TIP: For the low-calorie option, serve with 1/2 the coconut rice.