Two Bean Chilli with Eggs, Cheese

and Brown Rice

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family-friendly
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Instructions

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1 Prep ingredients

Rinse and drain the black beans and red kidney beans in a colander. Set aside. Peel and chop the onion and mince the garlic.

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2 Prep chilli base

Heat a drizzle of oil in a pan over a medium heat. Fry the onion with a pinch of salt for 5 min. Add the garlic and stir for 1 min. Add the tomato paste, brown sugar, chipotle powder and smoked paprika powder. Cook for 2 min.

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3 Stew chilli

Add the drained beans, measured water, crumbled stock cube and cooking cream. Reduce the heat to low and simmer for 10 min, stirring occasionally. Add another splash of water if needed.

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4 Boil rice

Meanwhile, bring a pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 15-20 min or until tender. Drain once tender and set aside, covered, to keep warm.

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5 Add eggs and cheese

Using the back of a spoon, make grooves in the chilli and crack the eggs into them. Sprinkle the chilli with the grated cheddar cheese. Cook over a low heat for 8-10 more min until the eggs are set and the cheddar cheese has melted.

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6 Serve

Meanwhile, finely slice the red chilli and chives. Serve the bean chilli over the cooked brown rice and top with the sour cream, red chilli and chives.

Tips for fussy eaters

Make two batches of the chilli and keep one mild. Serve the components separately.

Pro tip

Make the chilli in advance and reheat it just before dinnertime!

Comforting vegetarian dinner at its best!

Cooking Time: 30 min

Cals 1137 · Prot 45 · Carbs 130 · Fat 49

Ingredients

Number of people

Chilli

Black beans 240 Grams
Red kidney beans 240 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato paste 30 Grams
Brown sugar 10 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Water 200 ML
Vegetable stock cube 0.5 Pieces
Cooking cream 200 ML

Toppings

Eggs 2 Pieces
Grated cheddar 60 Grams

Rice

Brown rice 150 Grams

To serve

Large red chilli 1 Piece
Fresh chives 15 Grams
Sour cream 60 Grams

Comforting vegetarian dinner at its best!

Cooking Time: 30 min

Cals 1137 · Prot 45 · Carbs 130 · Fat 49

Instructions

photo

1 Prep ingredients

Rinse and drain the black beans and red kidney beans in a colander. Set aside. Peel and chop the onion and mince the garlic.

photo

2 Prep chilli base

Heat a drizzle of oil in a pan over a medium heat. Fry the onion with a pinch of salt for 5 min. Add the garlic and stir for 1 min. Add the tomato paste, brown sugar, chipotle powder and smoked paprika powder. Cook for 2 min.

photo

3 Stew chilli

Add the drained beans, measured water, crumbled stock cube and cooking cream. Reduce the heat to low and simmer for 10 min, stirring occasionally. Add another splash of water if needed.

photo

4 Boil rice

Meanwhile, bring a pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 15-20 min or until tender. Drain once tender and set aside, covered, to keep warm.

photo

5 Add eggs and cheese

Using the back of a spoon, make grooves in the chilli and crack the eggs into them. Sprinkle the chilli with the grated cheddar cheese. Cook over a low heat for 8-10 more min until the eggs are set and the cheddar cheese has melted.

photo

6 Serve

Meanwhile, finely slice the red chilli and chives. Serve the bean chilli over the cooked brown rice and top with the sour cream, red chilli and chives.

Tips for fussy eaters

Make two batches of the chilli and keep one mild. Serve the components separately.

Pro tip

Make the chilli in advance and reheat it just before dinnertime!

Ingredients

Number of people

Chilli

Black beans 240 Grams
Red kidney beans 240 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Tomato paste 30 Grams
Brown sugar 10 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Water 200 ML
Vegetable stock cube 0.5 Pieces
Cooking cream 200 ML

Toppings

Eggs 2 Pieces
Grated cheddar 60 Grams

Rice

Brown rice 150 Grams

To serve

Large red chilli 1 Piece
Fresh chives 15 Grams
Sour cream 60 Grams
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