Smoky Meat-Free Mince Chilli With Herby Rice And Popped Beans
This easy meat-free mince and bean chilli is packed with flavour. Herby brown rice adds body to the spiced chilli, with popped kidney beans on top for delicious texture. Smokin'!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Salt, Sugar, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 240°C/ 220°C (fan)/ gas 9 and boil a kettle
Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain, return it to the pot and keep covered until serving
While the rice is cooking, peel and finely dice your red onion[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until starting to soften
While the onion softens, drain and rinse your red kidney beans, reserving the liquid
Add half of the drained kidney beans (you'll use the rest later!) to a baking tray with a drizzle of olive oil and a pinch of salt and pepper
Put the tray in the oven for 20-25 min or until the skins have burst and are crispy – these are your popped beans
While the kidney beans are in the oven, dissolve your vegetable stock mix and tomato paste in 300ml [400ml] [500ml] boiled water – this is your tomato stock
Add the chopped garlic, ground cumin, ground smoked paprika and ground coriander to the onion and cook for 30 secs
Increase the heat to medium-high, add your meat-free mince (remove the paper if required!) to the pan and cook for 4 min or until beginning to brown, breaking it up with a wooden spoon as you go, then cook for a further 3 min
Add the tomato stock, a generous pinch of sugar and a pinch of salt and cook for 4-5 min or until slightly thickened
Add the remaining drained kidney beans with the reserved kidney bean liquid and cook for a further 2-3 min or until the sauce has thickened to a chilli-like consistency – this is your smoky meat-free mince chilli
While the chilli is cooking, grate your cheddar cheese
Chop your coriander finely, including the stalks
Once the rice is cooked, stir through the chopped coriander – this is your herby rice
Serve the smoky meat-free mince chilli over the herby rice
Garnish with the popped beans and grated cheese
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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