Chipotle Lamb Chilli Con Carne
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Chipotle Lamb Chilli Con Carne

with Spinach and Cheddar Cheese


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 time25 minutes


serving amount

150 grams

Basmati Rice

200 grams

Lamb Mince

30 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Garlic Clove

1 carton(s)

Red Kidney Beans

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

40 grams

Baby Spinach

20 grams

Chipotle Paste

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tbsp



Nutritional information

Energy (kJ)3385 kJ
Energy (kcal)809 kcal
Fat21.6 g
of which saturates10.2 g
Carbohydrate110.7 g
of which sugars17.3 g
Protein47 g
Salt3.57 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan
Garlic Press
Box Grater



a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

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


a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once the pan is hot, add the lamb mince and cook until browned, 5-6 mins.

c) Use spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.


a) Meanwhile, grate the Cheddar cheese.

b) Peel and grate the garlic (or use a garlic press). 

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


a) When the lamb is cooked, add the garlic and cook, 1 min.

b) Stir in the passata, red wine stock paste, kidney beans and water for the sauce (see pantry for amount). 

c) Bring to the boil and simmer until thickened, 3-4 mins.


a) Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

b) Stir through the chipotle paste and honey (see pantry for amount), then remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.


a) Share the rice between your bowls.

b) Top with the lamb chipotle chilli. 

c) Sprinkle over the cheese to finish.