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Chilli non Carne

Chilli non Carne

with Zesty Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
720 kcal
Protein
: 
31.4g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 carton(s)

Red Kidney Beans

150 grams

Basmati Rice

1 pot(s)

Mexican Style Spice Mix

100 grams

Red Split Lentils

2 unit(s)

Medium Tomato

1 unit(s)

Onion

1 carton(s)

Tomato Passata

1 unit(s)

Garlic Clove

1 unit(s)

Lime

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

1 sachet(s)

Vegetable Stock Powder

1 bunch(es)

Coriander

Not included in your delivery

1 tbsp

Olive Oil for the Salsa

milliliter(s)

Water

300 milliliter(s)

Water for the Rice

Energy (kJ)3011 kJ
Energy (kcal)720 kcal
Fat13.3 g
of which saturates5.4 g
Carbohydrate119.7 g
of which sugars13.2 g
Dietary Fibre27 g
Protein31.4 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. While it comes to the boil, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a colander.

2

When the water is boiling, add a pinch of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

3

Meanwhile, heat a drizzle of oil in a saucepan on medium high heat. Once the oil is hot, add the onion along with a pinch of salt and pepper. Cook until the onion is soft, about 5 mins, stirring occasionally. Add the garlic and Mexican fajita spice (use less spice if you don't like heat), stir and cook for 1 minute.

4

Pour in the tomato passata, the water (see ingredient list for amount), stir in the vegetable stock powder and add the kidney beans and red split lentils. Stir together, bring to the boil, then reduce the heat to medium, cover with a lid and simmer until the lentils are tender, about 20 mins. Stir every few mins to ensure the lentils aren't sticking to the bottom of the pan.

5

While the rice and chilli cooks, grate the lime zest and halve the lime. Chop the tomatoes into 2cm chunks and finely chop the coriander. Squeeze half the lime juice into a bowl and add the olive oil (see ingredient list for amount), a pinch of salt and pepper. Stir together, then add the tomatoes and coriander. Mix together and keep to one side.

6

Once cooked, fluff up the rice with a fork and stir in the lime zest. Spoon into bowls, top with the lentil chilli and finish with the tomato and coriander salsa and a dollop of sour cream. Cut the remaining lime into wedges for squeezing over. Enjoy!

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