White Bean Chili with Secretly Nutritious Mash
Monterey Jack Cheese Topping
Cooking time
30 minutes
Servings
4
Calories
450 /serving
We’re gonna go ahead and spill the beans. The mash here looks like it’s the expected potatoes, but it’s fortified with a good dose of cauliflower,—worked right in, along with butter, obviously! It makes a base for ladle-fulls of vegetarian chili, thick and hearty with nutritious white kidney beans, carrots and celery in a very gently spiced tomato base. Each portion gets grated Monterey Jack to really melt their hearts.
We will send you:
- 680g Potatoes
- 200g Nantes carrots
- 200g Cauliflower florets
- 2 Celery stalks
- 1 Onion (or shallot)
- 540ml White kidney beans (canned)
- 200ml Tomato sauce
- 90g Grated Monterey Jack
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites
You will need:
Medium pot
Large high-sided pan
Strainer
Peeler
Oil
2 tbsp Butter
Salt & pepper (S&P)
Total Fat
16 g
Saturated Fat
8 g
Sodium
1360 mg
Total Carb
66 g
Sugars
11 g
Protein
19 g
Fibre
17 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. Keep warm.
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 the heat to 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!
