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Chilli-quick

Chilli-quick

with Basmati Rice and Sour Cream

Recipe Development TeamUpdated on November 04, 2025

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!

Calories

:

854 kcal

Protein

:

44.9g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Sulphites
Milk
Milk
May contain traces of allergens

If someone tells you that a chilli is something that takes hours to knock together, then they’ve clearly never made our super speedy Mexican chilli. Bursting with more flavour than you can shake a stick at, here’s a twenty minute dish that defies time and delivers on taste. Pile the chilli over bowls of rice and top with a generous dollop of zesty sour cream and fresh, peppery coriander. Delicious!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

240 grams

British Beef Mince

1 pot(s)

Mexican Spice

1 carton(s)

Red Kidney Beans

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

150 grams

Basmati Rice

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 unit(s)

Yellow Pepper

½ unit(s)

Lime

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

pot(s)

Mexican Style Spice Mix

1 bunch(es)

Coriander

Not included in your delivery

150 milliliter(s)

Water

Nutritional information

Energy (kJ)3571 kJ

Energy (kcal)854 kcal

Fat24 g

of which saturates10.5 g

Carbohydrate110.1 g

of which sugars14.7 g

Dietary Fibre13 g

Protein44.9 g

Salt4.6 g

Calcium11.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

Bring a large saucepan of water to the boil with 1/4 tsp of salt

Add the rice and boil until tender, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on.

2

Meanwhile, heat a splash of oil in a frying pan over high heat.

Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks.

3

Meanwhile, halve the pepper, discard the core and seeds, then thinly slice.

Roughly chop the coriander (stalks and all).

Drain and rinse the kidney beans in a sieve.

4

Add the pepper to the mince, stir and cook for 2 mins.

Stir in Mexican spice, finely chopped tomatoes and red wine stock pot.

Add the kidney beans and water (see ingredients for amount) and bring to the boil.

Stir to dissolve the stock pot.

Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally.

IMPORTANT: The mince is cooked when no longer pink.

5

Meanwhile zest and then halve the lime.

Mix the lime zest with the sour cream and a pinch of salt.

6

Once cooked, stir half the coriander through the chilli.

Add salt and pepper to taste.

Share the rice between your bowls.

Serve the chilli on top of the rice and finish with a spoonful of zesty cream.

Sprinkle over the remaining coriander. Enjoy!

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