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Chipotle Lamb Chilli Con Carne

with Spinach and Cheddar Cheese
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
813 kcal
Protein
: 
41.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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

Honey

Energy (kJ)3403 kJ
Energy (kcal)813 kcal
Fat21.8 g
of which saturates10.2 g
Carbohydrate110.5 g
of which sugars13.6 g
Dietary Fibre14.3 g
Protein41.4 g
Salt3.5 g
Calcium11.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Sieve
•Kettle
•Large Saucepan
•Large Frying Pan
•Garlic Press
•Box Grater

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

6

a) Share the rice between your bowls.

b) Top with the lamb chipotle chilli. 

c) Sprinkle over the cheese to finish.

Enjoy!

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