Black Bean and Mushroom Chilli

with Jasmine Rice
Packed with flavour and nutrients!
Cals 863 · Prot 26 · Carbs 131 · Fat 34
Vegan
Try Hello Chef Now
35 min
photo
Packed with flavour and nutrients!
Cals 863 · Prot 26 · Carbs 131 · Fat 34
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chilli
Black beans
240 Grams
Mushroom
250 Grams
Red onion
1 Piece
Garlic cloves
3 Pieces
Large red chilli
1 Piece
Olive oil
2 Tbsp
Tomato paste
30 Grams
Brown sugar
5 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Smoked paprika powder
2 Grams
Cumin powder
2 Grams
Dried oregano
2 Grams
Chipotle powder
2 Grams
Water
150 ML
Soy cream
250 ML
Rice
Jasmine rice
150 Grams
Water
350 ML
Salt
0.5 Tsp
To serve
Avocado
1 Piece
Lime
2 Pieces
Salt
0.5 Tsp
Fresh coriander
15 Grams

Tips for fussy eaters

Cook two separate batches and keep one mild!

Pro tip

Make ahead and reheat!

Before you start

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

Instructions

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1 Prep

Drain and rinse the black beans in a colander. Clean and chop the mushrooms. Peel and chop the onion and garlic. Chop the chilli (reserve some for garnish).
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2 Fry

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, half of the chilli (spicy!)tomato pastesugarsaltpeppersmoked paprikacumin powderdried oregano and a pinch of the chipotle powder (spicy!). Cook for 2 min.
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3 Cook chilli

Add the measured water, half of the soy cream (see step 5) and drained black beans. Bring to a simmer, cover with a lid and reduce the heat to low. Cook for 20-25 min.
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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.
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5 Avo lime crema

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add the lime juice and remaining soy cream. Mash with a fork until smooth. Alternatively, use a food processor or blender to get it really smooth. Season with plenty of salt.
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6 Serve

Chop the coriander leaves. Serve the chilli over the cooked rice and serve with a spoonful of avo lime crema. Garnish with the reserved red chilli (spicy!) and the chopped coriander.

Tips for fussy eaters

Cook two separate batches and keep one mild!

Pro tip

Make ahead and reheat!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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