What are the main ingredients in Mexican Black Bean Chilli?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Mexican Black Bean Chilli?

Calories: 690, Carbs: 125 grams, Fat: grams, Protein: 22 grams, Sugar: 24.2 grams, Salt: 1284 grams

How do I prepare Mexican Black Bean Chilli?

RICE & SHINE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. PICKLE ME UP: Boil the kettle. In a bowl, add 20ml of water, 10ml of a sweetener of choice, and the juice of 4 lime wedges. Mix until the sweetener is fully dissolved. Add ¼ of the sliced onion and toss until fully coated. Set aside to pickle. WELCOME TO FLAVOUR TOWN: Place a pot, large enough for the bean chilli, over a medium-high heat. When hot, add the remaining onion and the chopped carrot, and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, ½ the sliced chilli (to taste), and the spice blend. Fry for 1 minute until fragrant, shifting constantly. Add the rinsed black beans, the corn, the cooked chopped tomato, and 300ml of boiling water. Leave to simmer for 10-15 minutes or until reduced and thickened, stirring occasionally. ALMOST THERE…: When the bean chilli is done, season with salt, pepper, and a sweetener of choice. Drain the pickling liquid from the onions. BEAN THERE, ATE THAT!: Plate up a generous helping of the rice and smother in the black bean chilli. Dollop over the sour cream. Top with the pickled onions, the remaining chilli (to taste) and the picked coriander. Serve with a lime wedge. Dive in, Chef! IN CASE YOU MISSED IT…: UCOOK has a delicious range of Frozen Craft Meals! If you liked your Mexican Black Bean Chilli meal kit, why not try our Smoky Bean Chilli?

What should be prepared from my kitchen to make Mexican Black Bean Chilli?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Mexican Black Bean Chilli

Name: Mexican Black Bean Chilli
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

A warm, comforting and flavour-packed dinner. Fluffy basmati rice is smothered in a rich black bean chilli. It is dolloped with sour cream for freshness, topped with pickled onions for zing and scattered with fresh coriander for an aromatic finish. Vegetarian or not, you’ll be going back for thirds!

Mexican Black Bean Chilli

with basmati rice & pickled red onion

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Carrot
Chilli
Cooked Chopped Tomato
Corn
Fresh Coriander
Garlic Heads
Limes
NOMU Mexican Spice Blend
Onion Medium
Sour Cream
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE ME UP
Boil the kettle. In a bowl, add 10ml of water, 5ml of a sweetener of choice, and the juice of 2 lime wedges. Mix until the sweetener is fully dissolved. Add ¼ of the sliced onion and toss until fully coated. Set aside to pickle.
WELCOME TO FLAVOUR TOWN
Place a pot, large enough for the bean chilli, over a medium-high heat. When hot, add the remaining onion and the chopped carrot, and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, ½ the sliced chilli (to taste), and the spice blend. Fry for 1 minute until fragrant, shifting constantly. Add the rinsed black beans, the corn, the cooked chopped tomato, and 150ml of boiling water. Leave to simmer for 10-15 minutes or until reduced and thickened, stirring occasionally.
ALMOST THERE…
When the bean chilli is done, season with salt, pepper, and a sweetener of choice. Drain the pickling liquid from the onions.
BEAN THERE, ATE THAT!
Plate up a generous helping of the rice and smother in the black bean chilli. Dollop over the sour cream. Top with the pickled onions, the remaining chilli (to taste) and the picked coriander. Serve with a lime wedge. Dive in, Chef!
IN CASE YOU MISSED IT…
UCOOK has a delicious range of Frozen Craft Meals! If you liked your Mexican Black Bean Chilli meal kit, why not try our Smoky Bean Chilli?

White Basmati Rice - 75ml
Limes - 1
Onion Medium - 1
Carrot - 120g
Garlic Heads - 1
Chilli. - 1
NOMU Mexican Spice Blend - 10ml
Black Beans - 120g
Corn - 50g
Cooked Chopped Tomato - 200g
Sour Cream - 50ml
Fresh Coriander - 1

Download the Recipe

Serves 2

RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE ME UP
Boil the kettle. In a bowl, add 20ml of water, 10ml of a sweetener of choice, and the juice of 4 lime wedges. Mix until the sweetener is fully dissolved. Add ¼ of the sliced onion and toss until fully coated. Set aside to pickle.
WELCOME TO FLAVOUR TOWN
Place a pot, large enough for the bean chilli, over a medium-high heat. When hot, add the remaining onion and the chopped carrot, and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, ½ the sliced chilli (to taste), and the spice blend. Fry for 1 minute until fragrant, shifting constantly. Add the rinsed black beans, the corn, the cooked chopped tomato, and 300ml of boiling water. Leave to simmer for 10-15 minutes or until reduced and thickened, stirring occasionally.
ALMOST THERE…
When the bean chilli is done, season with salt, pepper, and a sweetener of choice. Drain the pickling liquid from the onions.
BEAN THERE, ATE THAT!
Plate up a generous helping of the rice and smother in the black bean chilli. Dollop over the sour cream. Top with the pickled onions, the remaining chilli (to taste) and the picked coriander. Serve with a lime wedge. Dive in, Chef!
IN CASE YOU MISSED IT…
UCOOK has a delicious range of Frozen Craft Meals! If you liked your Mexican Black Bean Chilli meal kit, why not try our Smoky Bean Chilli?

White Basmati Rice - 150ml
Limes - 1
Onion Medium - 1
Carrot - 240g
Garlic Heads - 1
Chilli. - 1
NOMU Mexican Spice Blend - 20ml
Black Beans - 240g
Corn - 100g
Cooked Chopped Tomato - 400g
Sour Cream - 100ml
Fresh Coriander - 1

Download the Recipe

Serves 3

RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE ME UP
Boil the kettle. In a bowl, add 30ml of water, 15ml of a sweetener of choice, and the juice of 6 lime wedges. Mix until the sweetener is fully dissolved. Add ¼ of the sliced onion and toss until fully coated. Set aside to pickle.
WELCOME TO FLAVOUR TOWN
Place a pot, large enough for the bean chilli, over a medium-high heat. When hot, add the remaining onion and the chopped carrot, and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, ½ the sliced chilli (to taste), and the spice blend. Fry for 1 minute until fragrant, shifting constantly. Add the rinsed black beans, the corn, the cooked chopped tomato, and 450ml of boiling water. Leave to simmer for 15-20 minutes or until reduced and thickened, stirring occasionally.
ALMOST THERE…
When the bean chilli is done, season with salt, pepper, and a sweetener of choice. Drain the pickling liquid from the onions.
BEAN THERE, ATE THAT!
Plate up a generous helping of the rice and smother in the black bean chilli. Dollop over the sour cream. Top with the pickled onions, the remaining chilli (to taste) and the picked coriander. Serve with a lime wedge. Dive in, Chef!
IN CASE YOU MISSED IT…
UCOOK has a delicious range of Frozen Craft Meals! If you liked your Mexican Black Bean Chilli meal kit, why not try our Smoky Bean Chilli?

White Basmati Rice - 225ml
Limes - 1
Onion Medium - 1
Carrot - 360g
Garlic Heads - 1
Chilli. - 1
NOMU Mexican Spice Blend - 30ml
Black Beans - 360g
Corn - 150g
Cooked Chopped Tomato - 600g
Sour Cream - 150ml
Fresh Coriander - 1

Download the Recipe

Serves 4

RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
PICKLE ME UP
Boil the kettle. In a bowl, add 40ml of water, 20ml of a sweetener of choice, and the juice of 8 lime wedges. Mix until the sweetener is fully dissolved. Add ¼ of the sliced onion and toss until fully coated. Set aside to pickle.
WELCOME TO FLAVOUR TOWN
Place a pot, large enough for the bean chilli, over a medium-high heat. When hot, add the remaining onion and the chopped carrot, and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, ½ the sliced chilli (to taste), and the spice blend. Fry for 1 minute until fragrant, shifting constantly. Add the rinsed black beans, the corn, the cooked chopped tomato, and 600ml of boiling water. Leave to simmer for 15-20 minutes or until reduced and thickened, stirring occasionally.
ALMOST THERE…
When the bean chilli is done, season with salt, pepper, and a sweetener of choice. Drain the pickling liquid from the onions.
BEAN THERE, ATE THAT!
Plate up a generous helping of the rice and smother in the black bean chilli. Dollop over the sour cream. Top with the pickled onions, the remaining chilli (to taste) and the picked coriander. Serve with a lime wedge. Dive in, Chef!
IN CASE YOU MISSED IT…
UCOOK has a delicious range of Frozen Craft Meals! If you liked your Mexican Black Bean Chilli meal kit, why not try our Smoky Bean Chilli?