Mexicali butternut chilli

with mixed beans and tri-colour quinoa

JUST VEGAN! | FAMILY FRIENDLY | NO ADDED GLUTEN | Spicy (mild), Great for leftovers, Freezer friendly

Feed your gut microbiome with this Mexican-inspired chilli stew packed with vegetables and beans for all of your fibre and protein and prebiotic needs! Perfectly spiced and nourishing for the cooler nights.

Make this dish within 5 days of receiving your meal kit
Hands-on: 15-20 minutes
Ready in: 35-40 minutes
Cooking equipment: large pot
No preparations steps required before you start cooking
Pantry items needed: olive oil
Serves: 2 or 4

Nutritional information

	Per 647g serve	Per 100g
Energy	2230kJ (532Cal)	344kJ (82Cal)
Protein	22.8g	3.5g
Fat, total	10.2g	1.6g
– Saturated	1.8g	0.3g
Carbohydrate	77.8g	12.0g
– Sugars	17.3g	2.7g
Sodium	696mg	107mg

* Nutritional information is based on averages.

Allergens and ingredients

Allergens: none.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Eat your way to healthy!

Kidney beans can be counted as both a protein source or a vegetable. Eaten as a replacement to other protein sources such as meat, they will help to reduce cholesterol, lowering your risk of heart disease.

With slightly less fat than other varieties of beans, a heap of fibre and a variety of important nutrients such as iron, phosphorus, folate and vitamin B1, the kidney bean is one of the healthiest types of beans.