White Bean Chili over Secretly Nutritious Mash
with Monterey Jack Cheese Topping
Cooking time
30 minutes
Servings
4
Calories
490 /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 topped with enough grated Monterey Jack to melt their hearts.
We will send you:
- 200g Nantes carrots
- 1 Onion (or shallot)
- 200g Cauliflower florets
- 450g Potatoes
- 1 Celery stalk
- 200ml Tomato sauce
- 796ml White kidney beans (canned)
- 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 • Sulphites
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
1440 mg
Total Carb
71 g
Sugars
10 g
Protein
24 g
Fibre
20 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, 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.
- If the sauce seems dry, gradually add ¼ cup water until you achieve your desired consistency.
Plate your dish
- Divide the mash between your plates.
- Top with the chili.
- Garnish with the cheese. Bon appétit!
