What are the main ingredients in Mouthwatering Black Bean Chilli?

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

What is the nutritional information of Mouthwatering Black Bean Chilli?

Calories: 704, Carbs: 130 grams, Fat: grams, Protein: 22.5 grams, Sugar: 24 grams, Salt: 1134 grams

How do I prepare Mouthwatering Black Bean Chilli?

RICE & SHINE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. WELCOME TO FLAVOUR TOWN: Boil the kettle. Place a pot, large enough for the bean chilli, over medium-high heat. When hot, add the sliced onion and the chopped carrot, and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, ½ the sliced chilli (to taste), and the spice blend. Fry until fragrant, 1 minute (shifting constantly). Add the rinsed black beans, the corn, the cooked chopped tomato, and 300ml of boiling water. Leave to simmer until reduced and thickened, 10-15 minutes (stirring occasionally) ALMOST THERE…: When the bean chilli is done, add seasoning and a sweetener (to taste). 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 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 Mouthwatering Black Bean Chilli?

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

Mouthwatering Black Bean Chilli

Name: Mouthwatering 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, and scattered with fresh coriander for an aromatic finish. Vegetarian or not, you’ll be going back for thirds!

Mouthwatering Black Bean Chilli

with basmati rice

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Carrot
Cooked Chopped Tomato
Corn
Fresh Chilli
Fresh Chillies
Fresh Coriander
Garlic Clove
Garlic Cloves
Lime
Limes
NOMU Mexican Spice Blend
Onion
Onions
Sour Cream
White Basmati Rice

From your kitchen:

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

Photo of Mouthwatering Black Bean Chilli

Serves 1

RICE & SHINE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
WELCOME TO FLAVOUR TOWN
Boil the kettle. Place a pot, large enough for the bean chilli, over medium-high heat. When hot, add the sliced onion and the chopped carrot, and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, ½ the sliced chilli (to taste), and the spice blend. Fry until fragrant, 1 minute (shifting constantly). Add the rinsed black beans, the corn, the cooked chopped tomato, and 150ml of boiling water. Leave to simmer until reduced and thickened, 10-15 minutes (stirring occasionally).
ALMOST THERE…
When the bean chilli is done, add seasoning and a sweetener (to taste).
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 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
Onion - 1
Carrot - 120g
Garlic Clove - 1
Fresh Chilli - 1
NOMU Mexican Spice Blend - 10ml
Black Beans - 120g
Corn - 50g
Cooked Chopped Tomato - 200g
Sour Cream - 50ml
Fresh Coriander - 3g
Lime - 1

Download the Recipe

Serves 2

RICE & SHINE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
WELCOME TO FLAVOUR TOWN
Boil the kettle. Place a pot, large enough for the bean chilli, over medium-high heat. When hot, add the sliced onion and the chopped carrot, and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, ½ the sliced chilli (to taste), and the spice blend. Fry until fragrant, 1 minute (shifting constantly). Add the rinsed black beans, the corn, the cooked chopped tomato, and 300ml of boiling water. Leave to simmer until reduced and thickened, 10-15 minutes (stirring occasionally)
ALMOST THERE…
When the bean chilli is done, add seasoning and a sweetener (to taste).
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 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
Onion - 1
Carrot - 240g
Garlic Clove - 1
Fresh Chilli - 1
NOMU Mexican Spice Blend - 20ml
Black Beans - 240g
Corn - 100g
Cooked Chopped Tomato - 400g
Sour Cream - 100ml
Fresh Coriander - 5g
Lime - 1

Download the Recipe

Serves 3

RICE & SHINE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
WELCOME TO FLAVOUR TOWN
Boil the kettle. Place a pot, large enough for the bean chilli, over medium-high heat. When hot, add the sliced onion and the chopped carrot, and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, ½ the sliced chilli (to taste), and the spice blend. Fry until fragrant, 1 minute (shifting constantly). Add the rinsed black beans, the corn, the cooked chopped tomato, and 450ml of boiling water. Leave to simmer until reduced and thickened, 10-15 minutes (stirring occasionally)
ALMOST THERE…
When the bean chilli is done, add seasoning and a sweetener (to taste).
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 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
Onions - 2
Carrot - 360g
Garlic Cloves - 2
Fresh Chillies - 2
NOMU Mexican Spice Blend - 30ml
Black Beans - 360g
Corn - 150g
Cooked Chopped Tomato - 600g
Sour Cream - 150ml
Fresh Coriander - 8g
Limes - 2

Download the Recipe

Serves 4

RICE & SHINE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
WELCOME TO FLAVOUR TOWN
Boil the kettle. Place a pot, large enough for the bean chilli, over medium-high heat. When hot, add the sliced onion and the chopped carrot, and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, ½ the sliced chilli (to taste), and the spice blend. Fry until fragrant, 1 minute (shifting constantly). Add the rinsed black beans, the corn, the cooked chopped tomato, and 600ml of boiling water. Leave to simmer until reduced and thickened, 10-15 minutes (stirring occasionally)
ALMOST THERE…
When the bean chilli is done, add seasoning and a sweetener (to taste).
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 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?