* This is a sponsored post for Redmond *
This sweet and smokey Chipotle Pork Chilli with Popped Beans is a great big batch dish and perfect for feeding a hungry crowd. The leftovers freeze really well, meaning you can have a healthy and filling meal waiting in the freezer for you.
It’s about time we shared a Mexican recipe isn’t it?! We missed Mexican Tuesday, but better late than never I say. Comfort food can be summer friendly too and this comforting chilli is protein packed, light and full of our favourite Mexican flavours.
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Let’s play the game of “Dannii tries to decide her favourite flavour” again. Okay, I know I have said it is chocolate and orange and I have also said it’s creamy feta, or maybe peanut butter, but if I reeeeally think about it, it has to be chipotle. That unmistakable smokey flavour that livens up any dish. Perfecto!
Whilst chilli is usually reserved for the winter months in our house, we thought we would try and find a way to bring it in to the summer time and that meant using pork rather than beef, which made it feel a bit lighter, and making sure it was full of zesty lime, with some greenery on top.
The inspiration for this recipe actually came from a Gousto recipe box that we were sent. We were in a bit of a food rut and we tried one of those boxes and bam – new food inspiration! Meal delivery boxes are great for getting some new ideas and then putting your own spin on them.
Chilli can be a little bit heavy and calorific, but it doesn’t have to be. No food has to be off limits when it comes to a healthy diet, it’s all about portion control. Weighing out the ingredients and keeping track of what you are eating can make a huge difference to health and weight loss and that’s why the Redmond SkyScales are so handy.
We try to keep the amount of meat that we eat to a minimum, so making sure it is all weighed out helps with that. Also, if you are anything like me and you cook enough rice or pasta to feed your entire neighbourhood, then weighing that out can make sure that you stay on track and don’t overeat it. The Redmond SkyScales will help you to keep track of all of that.
We use scales every single day, so what makes the Redmond SkyScales different to any other set of digital scales? Apart from their great accuracy, they can be used with Redmond’s Ready For Sky app. Just connect the scales to your smartphone via Bluetooth and access through the R4S app. Then, when any food is weighed you will get all the nutritional values and calorie content straight to your phone, through the huge database of information. Amazing!
The scales are slim, so can be stored easily, but large and robust enough to cope with heavier items. It responds immediately and stores all the information, making these scales essential for people who seriously track nutritional data. Along with this, they have a countdown timer and tare function, which makes the SkyScales an vital part of our kitchen.
If you are used to using apps such as My Fitness Pal, where you have to weigh and track information separately, these scales can do it all in one.
Chipotle Pork Chilli with Popped Beans
- 200 g Pork mince
- 400 g Kidney beans, drained, rinsed and liquid reserved
- 2 Spring onions, slices
- 1 Red onion, finely diced
- 1 Vegetable stock cube
- 10 g Fresh coriander, finely chopped
- 3 tbsp Tomato puree
- 3 tbsp Chipotle paste
- 130 g Wholegrain rice
- 30 g Mature cheddar cheese, grated
- 1 tsp Ground cinnamon
- 2 tbsp Olive oil
- 1 Lime, juice and zest
- 1 tsp Ground cumin
- 0.5 tsp Paprika
- Preheat the oven to 240°C and boil a kettle.
Add the rice to a pan with plenty of cold water and a pinch of salt. Bring to the boil on a high heat and cook for 20-30 minutes.
- Heat a pan with 1 tbsp olive oil over a low heat. Add the onion and cook for 10 minutes, or until soft.
- Add half of the kidney beans to an oven tray, drizzle with 1 tbsp olive oil and a pinch of salt and pepper. Put in the oven for 20-25 minutes, or until the skins have burst and are crispy.
- Make the vegetable stock using 350ml boiled water.
Add the cinnamon, cumin and paprika to the red onion and cook for a further 1 minute.
- Add the pork mince to the onion. Increase the hear to medium-high. Break the mince up and cook for 5 minutes, until cooked and starting to brown.
- Add the tomato puree and chipotle paste to the mince. Cook for 1 minute then add the beef stock.
Cook for 10 minutes, or until it is a nice thick consistency.
Add the remaining kidney beans and the reserved liquid and lime juice and zest and cook for a further 5 minutes.
- Once the rice is cooked, mix in the spring onions and coriander.
- Serve the mince over the rice and top with the crispy beans and cheese.
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**This Chipotle Pork Chilli with Popped Beans recipe was commissioned by REDMOND. All opinions are my own**