Two Bean Chilli with Eggs, Cheese

and Brown Rice
Comforting vegetarian dinner at its best!
Cals 1158 · Prot 47 · Carbs 133 · Fat 49
Vegetarian
Family-Friendly
Try Hello Chef Now
30 min
photo
Comforting vegetarian dinner at its best!
Cals 1158 · Prot 47 · Carbs 133 · Fat 49
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
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

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!

Before you start

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

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!

Allergens

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