Campfire Style Sausage Meatball Chilli and Rice
with Bell Pepper, Spinach and Kidney Beans
- Sulphites
- Milk
- Milk
- May contain traces of allergens
Got an appetite for adventure? This delicious Campfire Style Sausage Meatball Chilli and Rice can be cooked up while in the great outdoors or for some camping trip nostalgia at home. It's the perfect remedy to a long day out and about!
Ingredients
150 grams
Basmati Rice
225 grams
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
1 unit(s)
Onion
1 unit(s)
Bell Pepper
1 carton(s)
Red Kidney Beans
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
40 grams
Baby Spinach
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
200 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In a large bowl, add the sausage meat and season with pepper. Roll into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.
Halve, peel and chop the onion into small pieces.
Halve the bell pepper and discard the core and seeds. Chop into 1-2cm chunks.
Drain and rinse the kidney beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the meatballs and fry until browned all over, 8-9 mins. Transfer the browned meatballs to a plate.
Add the pepper and onion to the (now empty) pan. Season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.
Add the Mexican style spice mix to the veg in the frying pan. Fry for 1 min.
Stir in the browned meatballs, kidney beans, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring the sauce to the boil, then simmer until the sauce has thickened slightly and the meatballs are cooked, 10-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
If you want to cook this recipe on a campfire, you can! Just make sure the sausage meat is no longer pink in the middle. IMPORTANT: Campfire cooking can be hazardous and requires fire safety awareness. Always cook meat to a safe internal temperature of 75°C.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
When the sauce has thickened and the meatballs are cooked, stir in the butter (see pantry for amount). Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Share the rice and sausage meatball chilli between your bowls.
Top with a dollop of soured cream to finish.
