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Smokey Vegetarian Chilli with Basmati Rice

  • Spicy
  • Vegetarian
  • Low Calorie
  • Mexican
  • Contains Dairy

Enjoy our twist on this American classic – this perfectly seasoned chilli is given a wonderful depth with the added hickory flavor.

Nutrition Per Portion

  • Calories

    592

  • Carbs

    91.3g

  • Fat

    19.5g

  • Fibre

    10.5g

  • Protein

    13.1g

  • Sugar

    15.3g

  • 0.0 min

    Bring a pan of salted water to the boil.

  • 0.5 min

    Finely chop the red onion.

  • 2.5 min

    Crush the garlic.

  • 3.0 min

    Coarsely chop the red capsicum.

  • 5.0 min

    Finely slice the Jalapeno.

  • 6.0 min

    Dice the zucchini into 1cm pieces.

  • 7.5 min

    Add the rice to the boiling water and cook. (11mins)

  • 8.0 min

    Heat oil in a medium frying pan over high heat.

  • 9.0 min

    Add the onion, garlic, zucchini and red capsicum and cook, stirring for 3 minutes, until the vegetables start to soften.

  • 12.0 min

    Add chilli spice mix and cayenne (as desired) and cook, stirring, for 1 minute or until aromatic.

  • 13.0 min

    Add the red kidney beans and jalapenos.

  • 14.0 min

    Add the diced tomato, a splash of water and the smokey barbecue sauce.

  • 15.5 min

    Bring to the boil.

  • 16.5 min

    Reduce the heat and then simmer for 5-10 minutes, or until the sauce thickens.

  • 18.5 min

    When cooked drain the rice.

  • 23.0 min

    Serve the smokey chilli with the rice, a dollop of sour cream and a sprinkle or fresh coriander.

  • Ingredients

    Basmati Rice

    Smokey Barbecue Sauce

    Zucchini

    diced

    Fresh Coriander

    Sour Cream

    Pickled Jalapenos

    Use according to taste

    Chopped Tomatoes

    Garlic

    crushed

    Red Capsicum

    coarsly chopped

    Red Onion

    sliced

    Olive Oil

    1 tablespoon per person

    Red Kidney Beans

    rinsed

    Cayenne Powder

    Use according to taste

    Chilli Spice Mix

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