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Chipotle Bean Chilli with Easy Rice and Soured Cream

This delicious Chipotle Bean Chilli has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

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Veggie Under 650 calories Climate Conscious Extra spicy WeightWatchers Quick Climate Superstar
Prep: 20 mins
Cook: 15 mins
Servings: 4

Ingredients

2 servings 3 servings 4 servings
  • 1 bell pepper
  • 1 carton red kidney beans
  • 150 gr basmati rice
  • 1 sachet mexican style spice mix
  • 10 gr vegetable stock paste
  • 1 carton finely chopped tomatoes with onion and garlic
  • 20 gr chipotle paste
  • 40 gr baby spinach
  • 50.025 gr soured cream
  • 1 tsp sugar
  • 2 bell peppers
  • 2 cartons red kidney beans
  • 225 gr basmati rice
  • 2 sachets mexican style spice mix
  • 15 gr vegetable stock paste
  • 1.5 carton finely chopped tomatoes with onion and garlic
  • 30 gr chipotle paste
  • 60 gr baby spinach
  • 75 gr soured cream
  • 1.5 tsp sugar
  • 2 bell peppers
  • 2 cartons red kidney beans
  • 300 gr basmati rice
  • 2 sachets mexican style spice mix
  • 20 gr vegetable stock paste
  • 2 cartons finely chopped tomatoes with onion and garlic
  • 40 gr chipotle paste
  • 80 gr baby spinach
  • 100.05 gr soured cream
  • 2 tsp sugar

Instructions

  1. a) Boil a half-full kettle.
    b) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. 
    c) Drain and rinse the kidney beans in a sieve.
  2. a) When boiling, pour the water from your kettle into a large saucepan with 1/4 tsp salt on high heat.
    b) Add the rice and cook for 10-12 mins.
    c) When cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
  3. a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 
    b) Once hot, add the pepper chunks and stir-fry until softened, 3-4 mins.
  4. a) Add the Mexican style spice mix to your pan. Cook, stirring, for 1 min.
    b) Stir in the veg stock paste, chopped tomatoes, chipotle paste and kidney beans (add less chipotle if you prefer things milder) along with the sugar (see pantry for amount).
    c) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.
  5. a) Once thickened, stir the spinach through the chilli a handful at a time until wilted and piping hot, 1-2 mins.
    b) Season to taste with salt and pepper. Add a splash of water to loosen if you'd like.
  6. a) Fluff up the rice with a fork, then serve in bowls topped with the chipotle bean chilli.
    b) Add a spoonful of soured cream to finish.
    Enjoy!