Smokey Bean Chili

with Red Rice and Tangy Sour Cream

Cooking time

35 minutes

Portions

2 / 4

Calories

515 /serving

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:

  • 2 Garlic Cloves
  • 2 Scallions
  • 1 Red Onion
  • 1 Lime
  • 1 Red Bell Pepper
  • 400ml Diced Tomatoes (canned)
  • 140g Red Rice
  • 3g Ground Cumin
  • 540ml Romano beans
  • 12g Demi-Glace (veggie)
  • 1g Ground Chipotle Pepper
  • 47g Sour Cream
  • You will need:

    Olive Oil
    Salt & Pepper
    Medium Pot
    Large Pot
    Zester
    Total Fat
    27 g
    Saturated Fat
    6 g
    Sodium
    997 mg
    Total Carbs
    62 g
    Sugars
    11 g
    Protein
    16 g
    Fibres
    20 g
    Preparation
    a picture
    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.
    a picture
    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.

    a picture
    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.
    a picture
    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.
    a picture
    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!