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20 minutes
One pot

Ancho-Spiced Chili with Cauliflower

Cabbage Slaw & Cotija Cheese

Cooking time

20 minutes




440 /serving

We pack a ton of colour into the pot with this hearty vegetarian chili. The ancho chilies in our Marvellous Mexico spice blend impart a gently smoky, meaty quality to the dish, which you’ll easily build from cauliflower, green pepper and tomatoes, plus a good helping of kidney beans. You’ll seal the deal with a simple citrus coleslaw and crumbly Cotija cheese. And only 20 minutes from stovetop to steaming bowl, you’ll get your winter’s fill—and fog your glasses.

We will send you:

  • 150g Shredded red cabbage
  • 150g Cauliflower florets
  • 15ml Minced garlic
  • 1 Lime (or lemon)
  • 50g Diced onions
  • 1 Green pepper
  • 60ml Vegetable demi-glace
  • 398ml Tomatoes (canned)
  • 540ml Red kidney beans (canned)
  • 60g Cotija cheese (contains lipase)
  • 12g Marvellous Mexico spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Milk, Sesame

You will need:

Medium pot
Olive oil
Salt & pepper
Total Fat
17 g
Saturated Fat
6 g
1480 mg
Total Carbs
62 g
16 g
21 g
16 g
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Start the chili
Halve the cauliflower florets (or quarter if large). Core and medium-dice the green pepper. In a medium pot, heat a generous drizzle of oil on medium-high. Add the garlic and onions; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the green pepper and cauliflower, and sauté, stirring frequently, 2 to 3 minutes, until softened; season with ½ the spice blend and S&P.
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Mise en place
While the vegetables cook, quarter the lime. Drain and rinse the kidney beans.
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Finish the chili
To the pot of vegetables, add the kidney beans, tomatoes, demi-glace, juice from 1 lime wedge (double for 4 portions) and ¾ cup water (double for 4 portions); season with the remaining spice blend. Cook, stirring occasionally, 14 to 16 minutes, until slightly reduced.
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Make the slaw
In a medium bowl, combine the cabbage, juice from 1 remaining lime wedge (double for 4 portions) and a drizzle of olive oil; season with S&P to taste and toss well to combine.
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Plate your dish
Divide the finished chili between your bowls. Top with the slaw. Garnish with the Cotija cheese. Serve the remaining lime wedges on the side. Bon appétit!