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Chipotle Bean Chilli

Chipotle Bean Chilli

with Easy Rice and Soured Cream

This delicious Chipotle Bean Chilli has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Calorie Smart
Extra spicy
Climate Conscious

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.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 carton(s)

Red Kidney Beans

150 grams

Basmati Rice

1 sachet(s)

Mexican Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

20 grams

Chipotle Paste

40 grams

Baby Spinach

50.03 grams

Soured Cream

(Contains Milk)

Not included in your delivery

1 tsp



Nutritional information

Energy (kcal)641 kcal
Energy (kJ)2683 kJ
Fat9.4 g
of which saturates3.7 g
Carbohydrate113 g
of which sugars20.5 g
Protein27.8 g
Salt4.37 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan


Get Prepped

a) Boil a half-full kettle.

b) Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. 

c) Drain and rinse the kidney beans in a sieve.

Cook the Rice

a) When boiling, pour the water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) When cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Pepper Time

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the pepper chunks and stir-fry until softened, 3-4 mins.

Simmer your Chilli

a) Add the Mexican style spice mix to your pan. Cook, stirring, for 1 min.

b) Stir in the veg stock paste, chopped tomatoes, chipotle paste and kidney beans (add less chipotle if you prefer things milder) along with the sugar (see pantry for amount).

c) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.

Bring on the Spinach

a) Once thickened, stir the spinach through the chilli a handful at a time until wilted and piping hot, 1-2 mins.

b) Season to taste with salt and pepper. Add a splash of water to loosen if you'd like.


a) Fluff up the rice with a fork, then serve in bowls topped with the chipotle bean chilli.

b) Add a spoonful of soured cream to finish.