Batchillo

Chili sin Carne with Rice

Chili sin Carne with Rice: a batch cooking recipe, 2 servings of 613 kcal and 24 g protein each. Keeps 3 days in the fridge and freezes well.

  • 2 servings
  • 30 min prep
  • 60 min total
  • 3 days in the fridge
  • Freezes well
  • Lunch · Dinner
Chili sin Carne with Rice

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
613 kcal 24 g 114 g 8 g 16.9 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 2 servings

  • 160 g White / basmati rice (raw)
  • 240 g Kidney beans (canned, drained) (and drained)
  • 120 g Lentils (cooked and drained)
  • 200 g Crushed tomatoes (canned)
  • 100 g Onion
  • 100 g Red bell pepper
  • 10 g Olive oil
  • 1 Garlic
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 0.5 tsp chili

To taste: Salt, pepper

Free from the main allergens (gluten, dairy (lactose), vegetarian, fish, shellfish, soy, peanuts, tree nuts). Always check the labels of the products you buy.

Method

  1. Rice: cook the white / basmati rice, 15 min.
  2. Chili sin carne: cut the onion, red bell pepper and garlic, 5 min.
  3. Sauté the onion, red bell pepper, olive oil and garlic, 5 min.
  4. Add the cumin, paprika, crushed tomatoes and chili to the chili sin carne, 4 min.
  5. Add the kidney beans and lentils to the chili sin carne, 1 min.
  6. Stir well and simmer over low heat for 10–12 minutes, 10 min.
  7. Assemble the white / basmati rice with the chili sin carne and rice.

Batch cooking

These recipes cook in the same batch as this one, in the same session: