Black Bean and Mushroom Chilli

with Jasmine Rice

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vegan
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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!

Packed with flavour and nutrients!

Cooking Time: 35 min

Cals 843 · Prot 24 · Carbs 128 · Fat 34

Gluten-Free

Dairy-Free

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

Packed with flavour and nutrients!

Cooking Time: 35 min

Cals 843 · Prot 24 · Carbs 128 · Fat 34

Gluten-Free

Dairy-Free

Instructions

photo

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).

photo

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.

photo

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.

photo

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.

photo

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.

photo

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!

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
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