Caribbean Bean Chilli

Caribbean Bean Chilli

with Coconut Rice & Cherry Tomato Salsa

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The star of this recipe? Red kidney beans. They're fibre and protein-packed, providing the perfect hearty base for a vegetarian chilli. Complete with fragrant coconut rice and a mint-flecked tomato salsa, this is one delish dish.

Tags:VeggieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 tin

coconut milk

1 packet

basmati rice



2 clove




1 tin

red kidney beans

1 bag


1 pinch

chilli flakes

1 packet

tomato paste

1 packet

mango chutney

(ContainsTree NutsMay be present Egg)

1 sachet

vegetable stock powder

1 punnet

cherry tomatoes

1 packet

Greek-style yoghurt


1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

¼ tsp


1 tsp

white wine vinegar

¾ cup

water (for the rice)

1 cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3077 kJ
Fat20.5 g
of which saturates14.8 g
Carbohydrate106.4 g
of which sugars25.8 g
Protein20.6 g
Sodium1933 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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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!


While the rice is cooking, grate the carrot. Finely chop the garlic. Roughly chop the capsicum. Drain and rinse the red kidney beans.


Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. Add the carrot, capsicum, garlic, mild Caribbean jerk seasoning and a pinch of chilli flakes (if using) and cook until fragrant, 2-3 minutes. Add the tomato paste and cook until darkened, 1-2 minutes. Add the mango chutney, kidney beans, the water (for the sauce) and vegetable stock powder. Simmer until thickened, 5-7 minutes.


While the chilli is simmering, roughly chop the cherry tomatoes. Pick and roughly chop the mint leaves.


In a medium bowl, combine the cherry tomato, mint, the white wine vinegar and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.


Divide the Caribbean bean chilli and coconut rice between bowls. Serve topped with the Greek-style yoghurt and cherry tomato salsa.