This vegetarian recipe combines a few ingredients that produce a great balance of flavors when simmered together for a few minutes. Adding nutritious black beans to the mix provides a good dose of protein and fiber, making sure you stay full and satisfied for hours. Plus this meal is ideal for Meatless Mondays. Could you ask for anything more?
We will send you:
Red Bell Pepper
Diced Tomatoes (canned)
Ground Chipotle Pepper
You will need:
Salt & Pepper
Cook the rice
In a medium pot, bring 1½ cups of salted water to boiling on high (double the water for 4 portions). When the water is boiling, add the rice and reduce the heat to a simmer. Cook (covered), 25 to 30 minutes, or until the water is absorbed. Fluff the finished rice with a fork and season with S&P to taste.
Mise en place
Peel, halve and thinly slice the onion. Core and thinly slice the red bell pepper. Thinly slice the scallions separating the green tops from the white bottoms. Mince the garlic. Zest and quarter the lime. Drain and rinse the beans.
Cook the veggies
In a large pot, heat a generous drizzle of olive oil on medium until hot. Add the sliced onion and bell pepper to the hot pot. Cook, 4 to 5 minutes, or until softened. Season with S&P to taste. Add the cumin, garlic and white parts of the scallions. Cook, 30 seconds, or until fragrant.
Start the chili
Add the drained beans, diced tomatoes, veggie demi-glace and ½ cup of water to the pot (double the water for 4 servings). Season with as much of the ground chipotle as you’d like (controlling the level of heat to your taste). Bring to a simmer on high and reduce the heat to medium-low. Cook, 10-15 minutes, or until thickened.
Finish the chili and plate your dish
In a small bowl, combine the sour cream, lime zest and juice from half the lime. Season with S&P and mix to combine. For plating, divide the rice between your dishes. Top with the black bean chilli and a dollop of sour cream. Garnish with the green parts of the scallions and remaining lime wedges. Bon appétit!
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