Chipotle Pork Chilli with Popped Beans
This sweet and smokey Chipotle Pork Chilli with Popped Beans is a great big batch dish and perfect for feeding a hungry crowd.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 servings
- 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.
Serving: 1portion | Calories: 501kcal | Carbohydrates: 56g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 256mg | Potassium: 732mg | Fiber: 9g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 11.6mg | Calcium: 131mg | Iron: 4.6mg