White Bean Chili over Secretly Nutritious Mash
with Monterey Jack Cheese Topping
Cooking time
30 minutes
Servings
4
Calories
430 /serving
We’re gonna go ahead and spill the beans. The buttery mash here looks like it’s the expected potatoes, but it’s fortified with a good dose of cauliflower! It’s a base for ladle-fulls of vegetarian chili in a gently spiced tomato base. Each portion gets grated Monterey Jack to melt their hearts.
We will send you:
- 1 Celery stalk
- 1 Onion (or shallot)
- 200g Nantes carrots
- 450g Potatoes
- 200g Cauliflower florets
- 540ml White kidney beans (canned)
- 200ml Tomato sauce
- 90g Grated Monterey Jack
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk
You will need:
Large high-sided pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 tbsp Butter
Total Fat
15 g
Saturated Fat
9 g
Sodium
1330 mg
Total Carb
57 g
Sugars
10 g
Protein
18 g
Fibre
16 g
Preparation
Make the mash
- Bring a medium pot of salted water to a boil.
- Peel and medium-dice the potatoes.
- Add the potatoes and cauliflower (halve if large) to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving 1 cup cooking water, drain and return to the pot.
- Off the heat, add 2 tbsp butter.
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Meanwhile, halve the carrots and celery lengthwise; thinly slice crosswise. Combine in a small bowl.
- Halve, peel and small-dice the onion.
- Drain and rinse the kidney beans.
Start the chili
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the onion and sauté, 2 to 3 min., until fragrant.
- Add the carrots, celery, spices and S&P. Sauté, 3 to 4 min., until beginning to soften.
Finish the chili
- To the pan of vegetables, add the kidney beans, tomato sauce and 2 cups water; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 8 to 10 min., until the vegetables are tender and the chili has thickened.
Plate your dish
- Divide the mash between your plates.
- Top with the chili.
- Garnish with the cheese. Bon appétit!
Get recipes inspired by the flavours of Mexico
Our very own Chef Jordana travelled to Mexico City in search of your next favourite meal. Now it’s your turn to have fun expanding your culinary horizons. JOIN OUR NEWEST CULINARY ADVENTURE!
