Ancho and bean chilli bowl

Name: Ancho and bean chilli bowl
Cook time: 15 min
Yield: 4

with wild rice and avocado crema

Ready in around 15 mins

RECIPE FACT:

Ancho chilli is dried poblano chilli that has a fruity raisin flavour.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE SLAW:

Place the slaw mix in a salad bowl. Just before serving pour in the cumin and lime dressing, season with salt and toss to combine. Roughly chop the coriander and set aside.
2. TO HEAT THE MIXED RICE:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the corn and cook for 2-3 mins stirring occasionally to create a char. Open the bag of steamed white and wild rice, squeezing gently on the bag to break up any large clumps. Add to the pan, season with salt and pepper and cook for 2-3 min. Stir through the coriander, remove from the pan, and cover to keep warm.
3. TO COOK THE ANCHO AND BEAN CHILLI:

Place the red kidney beans into a sieve and rinse under cool running water. Drain well. Place the pan back over a medium-high heat with a drizzle of oil. Once hot add the kidney beans and cook for 2-3 mins stirring occasionally to create a char. Pour in the ancho and bean chilli, season with salt and cook for 1-2 mins.
TO SERVE:

Spoon the mixed rice and corn into bowls and top with ancho and bean chilli. Serve with the lime slaw on the side. Dollop with avocado creama. Lightly crush the bag of corn chips to break up the larger chips, then sprinkle over the top of the dish. Mix together to eat.