Black Bean and Mushroom Chilli

Name: Black Bean and Mushroom Chilli with Jasmine Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Black beans; 250 Grams of Mushroom; 1 Pieces of Red onion; 3 Pieces of Garlic cloves; 2 Pieces of Large red chilli; 2 Tbsp of Olive oil; 50 Grams of Tomato paste; 5 Grams of Brown sugar; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Grams of Smoked paprika powder; 2 Grams of Chipotle powder; 2 Grams of Cumin powder; 2 Grams of Dried oregano; 150 ML of Water; 100 ML of Soy cream; 150 Grams of Jasmine rice; 1 Tsp of Salt; 350 ML of Water; 100 Grams of Soy yogurt; 15 Grams of Fresh chives

with Jasmine Rice

Packed with flavour and nutrients!

Cals 520 · Prot 17 · Carbs 88 · Fat 18

Vegan

35 min

Black Bean and Mushroom Chilli with Jasmine Rice

Packed with flavour and nutrients!

Cals 520 · Prot 17 · Carbs 88 · Fat 18

Vegan

Ingredients

Chilli

Black beans

400 Grams

Mushroom

250 Grams

Red onion

1 Piece

Garlic cloves

3 Pieces

Large red chilli

2 Pieces

Olive oil

2 Tbsp

Tomato paste

50 Grams

Brown sugar

5 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Smoked paprika powder

2 Grams

Chipotle powder

2 Grams

Cumin powder

2 Grams

Dried oregano

2 Grams

Water

150 ML

Soy cream 9*

100 ML

Rice

Jasmine rice

150 Grams

Salt

0.5 Tsp

Water

350 ML

To serve

Soy yogurt

100 Grams

Fresh chives

15 Grams

Allergens

*9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2177 / 520
Fats (g)	17.7
of which saturated (g)	9.9
Carbohydrates (g)	88
of which sugars (g)	8.2
Fibers (g)	6.1
Proteins (g)	16.7
Salt (g)	0.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Drain and rinse the black beans in a colander. Clean and chop the mushrooms. Peel and chop the onion and garlic. Remove the red chilli stems (and seeds, if you prefer it milder). Chop the chilli (reserve some for garnish).

2 Fry vegetables

Heat a soup pot over a medium-high heat with a drizzle of oil. Fry the mushrooms for 5 min or until the liquid has evaporated. Add the onions and cook for 3 min. Add the garlic, chilli (spicy!), tomato paste, sugar, salt, pepper, smoked paprika, chipotle powder (spicy!), cumin powder and dried oregano. Cook for 2 min.

3 Add and stew

Add the measured water, soy cream and drained black beans. Bring to a light simmer, cover with a lid and reduce the heat to low. Cook for 20-25 min.

4 Boil rice

Meanwhile, rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

5 Serve

Chop the chives. Serve the chilli over the cooked rice and serve with a spoonful of soy yogurt. Garnish with the reserved red chilli slices (spicy!) and the chopped chives.

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