Beef and Veggie Packed Chilli
with Rice
We love good Veggie Packed Chilli with Brown Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
1
Green Pepper
(May contain Celery)
1
Coriander
1
Black Beans
150
Basmati Rice
Mexican Spice
1
Mexican Style Spice Mix
30
Tomato Puree
1
Vegetable Stock Powder
1
Finely Chopped Tomatoes with Onion and Garlic
32
BBQ Sauce
75
Soured Cream
(Contains Milk)
½
Lime
100
Baby Spinach
120
British Beef Mince
Nutritional information
Instructions
a) Bring a medium saucepan of water to the boil with 0.25 tsp of salt. b) Halve, peel and thinly slice the red onion. c) Halve the green pepper, remove and discard the core. Chop into small chunks. d) Roughly chop the coriander (stalks and all), drain and rinse the black beans in a colander.
a) When the water is boiling, add the rice and cook for 12 mins. b) Once cooked, drain in a sieve, cover with a lid and set aside.
a) Meanwhile, heat a splash of oil in a large saucepan on medium-high heat. b) Add the beef mince to the pan, season with salt and pepper. c) Cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. d) Add the red onion, cook, stirring occasionally until starting to soften, 2 mins. e) Add the pepper and cook, stirring occasionally, for another 3 mins.
a) Add the Mexican Spice mix and tomato puree. Cook, stirring, for 1 min. b) Stir in the veg stock powder, finely chopped tomatoes with onion and garlic, bbq sauce and black beans. Add a pinch of sugar if you have some. c) Bring to the boil, stir to dissolve the stock powder, lower the heat and simmer until thickened, 5-6 mins.
a) Meanwhile, put the sour cream in a small bowl. b) Grate in the lime zest, mix well and season to taste with salt and pepper. c) Chop the lime into wedges.
a) Stir the spinach through the chilli, one handful at a time, until wilted, 2-3 mins. b) Season the chilli to taste with salt and pepper. Add a splash of water to loosen if you like. c) Serve the rice in bowls topped with the chilli. d) Add a drizzle of the zesty soured cream and a sprinkle of coriander. e) Finish with the lime wedges for squeezing over. Enjoy!
Step 3 MOD: If you've added beef mince to your meal, heat a splash of oil in a large saucepan on medium-high heat in the step above as instructed. Before you cook the veg, add the beef mince to the pan, season with salt and pepper. Cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Add the onion and cook as stated in the step above. Continue with the recipe as instructed.
