Smoky Pork Chilli With Popped Beans

Note: I've made a couple of changes to the original ingredients list from Gousto substituting their pre-measured stuff for things you can get from the supermarket. I've probably made this chilli recipe 30+ times for the family, it's amazing. This easy pork and bean chilli is packed with flavour. Herby brown rice adds body to chipotle-spiked chilli, with popped kidney beans on top for delicious texture. Smokin'!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 240°C /220°C (fan) /475°F/Gas 9 and boil a kettle

Step 2

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Step 3

Once boiling, reduce the heat to medium and cook for 15-20 min or until it's tender with a slight bite

Step 4

Once cooked, drain, return it to the pot and keep covered until serving

Step 5

While the rice is cooking, peel and finely dice the red onion[s]

Step 6

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a low heat

Step 7

Once hot, add the diced onion and a large pinch of salt and cook for 10 min or until slightly softened

Step 8

While the onion softens, drain and rinse the kidney beans, reserving the liquid

Step 9

Add half of the kidney beans to a baking tray (you'll use the rest later!)

Step 10

Drizzle them with olive oil and season with a pinch of salt and pepper

Step 11

Put the tray in the oven for 20-25 min or until the skins have burst and are crispy – these are your popped beans

Step 12

While the kidney beans are in the oven, dissolve the Knorr beef stock cube[s] in 350ml boiled water – this is your beef stock

Step 13

Add the ground cinnamon to the red onion and cook for 1 min

Step 14

Increase the heat to medium-high and add the the pork mince to the pan and cook for 5-6 min or until beginning to brown, breaking it up with a wooden spoon as you go

Step 15

Add the tomato paste and chipotle paste to the pan

Step 16

Cook for 1 min, then add the beef stock and a large pinch of sugar

Step 17

Cook for 10 min or until slightly thickened in consistency

Step 18

Add the remaining kidney beans with the reserved kidney bean liquid and cook for a further 5 min or until the sauce has thickened to a chilli-like consistency – this is your smoky pork chilli

Step 19

While the chilli is cooking, trim, then slice the spring onions finely

Step 20

Chop the coriander finely, including the stalks

Step 21

Grate the cheddar

Step 22

Once the rice is cooked, mix the sliced spring onions and chopped coriander through and season with a pinch of salt – this is your herby rice

Step 23

Serve the smoky pork chilli over the herby rice

Step 24

Garnish with the popped beans and grated cheese

Step 25

Enjoy!

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