Red Kidney Bean & Veggie Chilli
with Garlic Rice & Corn Chips
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
Loaded with cumin, paprika and chilli, our Mexican Fiesta Spice Blend really amps up the flavour of this vibrant chilli. Roasting the veg brings out their natural sweetness, and once you've cooked rice with garlic and plant-based butter, you may never want to make it any other way. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 packet
Chargrilled Capsicums
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1
brown onion
1
cucumber
1 tin
red kidney beans
1 tin
sweetcorn
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
pickled jalapeños
1 packet
corn chips
(May be present: Milk.)
1 packet
plant-based aioli
1 bag
coriander
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 drizzle
white wine vinegar
1.25 cup
water (for the rice)
½ cup
water (for the sauce)
Utensils
Cooking Steps
While the veggies are roasting, finely chop the garlic. In a medium saucepan melt the plant-based butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, finely chop the brown onion. Cut the carrot into bite-sized chunks. Roughly chop the cucumber and chargrilled capsicum strips. Drain and rinse the black beans. Drain the sweetcorn.
Heat a large frying pan over a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. Add the cucumber and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.
SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot until tender, 4-5 minutes. Add the Mexican Fiesta spice blend, tomato paste and remaining garlic and cook until fragrant, 1 minute. Reduce heat to medium. Stir in the vegetable stock powder, the water (for the sauce) and red kidney beans and cook until slightly reduced, 2-3 minutes.
Stir the chargrilled capsicum strips through the chilli. Season to taste.
Divide the garlic rice between bowls. Top with the black bean and veggie chilli, corn and cucumber salsa and corn chips (see ingredients). Sprinkle with some pickled jalapeños (if using) and torn coriander. Serve with a dollop of the plant-based aioli.
TIP: Jalapeños are spicy! Add less if you're sensitive to heat, or leave them out, if preferred!
