Caribbean Plant-Based Mince, Black Bean & Veggie Chilli
with Garlic Rice & Cherry Tomato Salsa
Fibre and protein-packed plant-based mince and black beans provide the perfect hearty base for a vegetarian chilli. Complete with fragrant garlic rice and a coriander-flecked cherry tomato salsa, this is one delish dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1 packet
Black Beans
1
Capsicum
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Cheddar Cheese
(Contains: Milk;)
Coconut Milk
1 packet
Coriander
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1
Spring Onion
1 packet
Tomato Paste
1 sachet
Vegetable Stock Pot
1 packet
Snacking Tomatoes
200 g
Plant-Based Mince
(Contains: Wheat, Gluten, May contain traces of allergens, Soy;)
Utensils
Cooking Steps
Cook the garlic rice • Finely chop garlic. • In a medium saucepan, melt half the butter with a dash of olive oil over medium-high heat. • Cook half the garlic until fragrant, 1 minute. Add the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Add jasmine rice, then reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from 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, roughly chop capsicum. • Drain and rinse half the black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add the capsicum, mild Caribbean jerk seasoning, tomato paste and remaining garlic until fragrant, 2-3 minutes. • Stir in the water (for the sauce), coconut milk, black beans and stock concentrate (see ingredients). Simmer until thickened, 2-4 minutes.
• While the chilli is simmering, roughly chop tomato and coriander. • Thinly slice spring onion.
• In a medium bowl, combine a drizzle of the white wine vinegar and olive oil. Season with salt and pepper. • Add tomato, coriander and spring onion, tossing to coat.
• Divide garlic rice and Caribbean plant-based mince and black bean chilli between bowls. • Top with tomatosalsa and a dollop of light sour cream. • Sprinkle over Cheddar cheese to serve. Enjoy!
