Cheesy Bean and Mushroom Chilli

Name: Cheesy Bean and Mushroom Chilli with Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Red kidney beans; 250 Grams of Mushroom; 1 Piece of Red onion; 3 Piece of Garlic cloves; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Cumin powder; 2 Grams of Chipotle powder; 2 Grams of Smoked paprika powder; 10 Grams of Brown sugar; 14 Grams of Sriracha sauce; 50 Grams of Tomato paste; 200 Grams of Tomato passata; 200 ML of Water; 1 Piece of Vegetable stock cube; 1 Tsp of Black pepper; 60 Grams of Grated cheddar; 60 Grams of Grated mozzarella; 1 Piece of Large red chilli; 150 Grams of Jasmine rice; 300 ML of Water; 1 Tsp of Salt; 60 Grams of Sour cream

with Rice

Packed with flavour and nutrients!

10 Reviews

Cals 717 · Prot 37 · Carbs 119 · Fat 15

Vegetarian

Family Friendly

35 min

Cheesy Bean and Mushroom Chilli with Rice

Packed with flavour and nutrients!

10 Reviews

Cals 717 · Prot 37 · Carbs 119 · Fat 15

Vegetarian

Family Friendly

Ingredients

Chilli

Red kidney beans

240 Grams

Mushroom

250 Grams

Red onion

1 Piece

Garlic cloves

3 Piece

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Cumin powder

2 Grams

Chipotle powder

2 Grams

Smoked paprika powder

2 Grams

Brown sugar

10 Grams

Sriracha sauce

14 Grams

Tomato paste

50 Grams

Tomato passata

200 Grams

Water

200 ML

Vegetable stock cube 15*

1 Piece

Black pepper

0.5 Tsp

Grated cheddar 4*

60 Grams

Grated mozzarella 4*

60 Grams

Large red chilli

1 Piece

Rice

Jasmine rice

150 Grams

Water

300 ML

Salt

0.5 Tsp

To serve

Sour cream 4*

60 Grams

Allergens

*15 Celery, *4 Milk

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)	3000 / 717
Fats (g)	15.3
of which saturated (g)	8.2
Carbohydrates (g)	119
of which sugars (g)	18.7
Fibers (g)	15.1
Proteins (g)	37.3
Salt (g)	2

*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

Drain and rinse the red kidney beans.
Clean the mushrooms with a cloth, knife or brush (don't wash them with water).
Roughly chop the mushrooms.
Peel and finely chop the onion and garlic.

2 Start chilli

Heat a pan over a medium-high heat with a drizzle of oil.
Once hot, add the mushrooms with a pinch of salt.
Fry for 5 min, until any excess liquid has evaporated.
Add the onion.
Fry for 3 min further.

3 Simmer

Add the garlic, cumin, chipotle (spicy!), smoked paprika, sugar, sriracha (spicy!) and tomato paste.
Stir for 1-2 min.
Add the kidney beans, tomato passata, measured water, stock cube and pepper to taste.
Cover and reduce the heat to low.
Simmer for 15 min.

Tip! Sensitive to spice? Go easy on the chipotle and sriracha.

4 Boil rice

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

5 Add cheese

Check the seasoning of the chilli, and season with salt and pepper to taste, if needed.
Top with the grated cheddar and mozzarella cheese.
Cook over a low heat for a final 5 min until the cheese has melted.