Chipotle Chilli Con Carne
with Rice and Cheese
Looking for a super quick and tasty midweek dinner option? Try cooking up our Chipotle Chilli Con Carne in just 15 minutes for a delicious and speedy meal.
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 carton(s)
Red Kidney Beans
150 grams
Basmati Rice
240 grams
British Beef Mince
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
20 grams
Chipotle Paste
28 grams
Red Wine Stock Paste
(Contains Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Meanwhile, drain and rinse the kidney beans.
- Pour the boiled water into a saucepan with 1/4 tsp salt on high heat. Boil the rice, 10-12 mins.
- Once cooked, drain and pop back in the pan. Cover.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, add the beef mince. Fry, 5-6 mins.
- Use a spoon to break it up. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Once browned, drain and discard any excess fat from the beef.
- Season with salt and pepper.
- Add the kidney beans, chopped tomatoes, chipotle, red wine stock paste, sugar (see pantry) and half the cheese.
- Stir and bring to the boil. Simmer, 2-3 mins.
- Share the rice between your bowls.
- Top with the chipotle chilli.
- Sprinkle over the remaining cheese.
- Enjoy!
