Black Bean and Mushroom Chilli

with Jasmine Rice
Packed with flavour and nutrients!
Cals 463 · Prot 18 · Carbs 88 · Fat 11
Vegan
35 min
Black Bean and Mushroom Chilli with Jasmine Rice
Packed with flavour and nutrients!
Cals 463 · Prot 18 · Carbs 88 · Fat 11
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) 1937 / 463
Fats (g) 10.7
of which saturated (g) 1.9
Carbohydrates (g) 88
of which sugars (g) 8.6
Fibers (g) 6
Proteins (g) 17.9
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

Prep vegetables

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).
Fry vegetables

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.
Add and stew

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.
Boil rice

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.
Serve

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·