Ancho-Spiced Chili with Cauliflower
Cabbage Slaw & Cotija Cheese
Cooking time
20 minutes
Servings
2/4
Calories
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
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
17 g
Saturated Fat
6 g
Sodium
1480 mg
Total Carbs
62 g
Sugars
16 g
Protein
21 g
Fibres
16 g
Preparation
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.
Mise en place
While the vegetables cook, quarter the lime. Drain and rinse the kidney beans.
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.
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.
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!
