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Meat-Free Mince Chilli non Carne Loaded Rice Bowl
Meat-Free Mince Chilli non Carne Loaded Rice Bowl

Meat-Free Mince Chilli non Carne Loaded Rice Bowl

with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese

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Packing a punch in both flavour and heat, this Meat-Free Mince Chilli non Carne Loaded Rice Bowl is a twist on chilli con carne but made meat free with plant-based mince. Paired with classic garnishes of tomato salsa and cheese.

Tags:
Veggie
•Medium Spice
•New
Allergens:
Soya
•Milk

The quantities provided above are averages only.

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.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove

1 carton(s)

Red Kidney Beans

2 unit(s)

Unconventional Plant-Based Burgers

(Contains: Soya May contain traces of: Wheat, Cereals containing gluten)

20 grams

Chipotle Paste

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

1 unit(s)

Medium Tomato

1 unit(s)

Spring Onion

40 grams

Mature Cheddar Cheese

(Contains: Milk)

1 pot(s)

Smashed Avocado

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

10 grams

Butter

Nutritional information

Energy (kJ)3880 kJ
Energy (kcal)927 kcal
Fat34.5 g
of which saturates15 g
Carbohydrate108.6 g
of which sugars12.2 g
Dietary Fibre21.3 g
Protein38.7 g
Salt4.25 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Pan
•Sieve
•Garlic Press
•Bowl
•Grater

Cooking Instructions and Tips

PDF
Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Fry Time
2

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the plant-based burgers to the pan and use a spoon to break it up into a mince-like texture as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure it's piping hot throughout.

Add the Flavour
3

Stir the garlic and chipotle paste into the burger mince. Fry for another 30 secs. 

Stir in the passata, vegetable stock paste, kidney beans, sugar and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Finish your Prep
4

Meanwhile, cut the tomato into 1cm chunks and pop into a small bowl.

Drizzle over a little olive oil, season with salt and pepper and mix together. Set the salsa aside. 

Trim and thinly slice the spring onion. Grate the cheese. 

Season the Chilli
5

Once the chilli's ready, season with salt and pepper and stir in the butter (see pantry for amount).

Remove from the heat. 

Serve
6

When everything's ready, share the rice out between your serving bowls.

Spoon over the chilli non carne, then top with the tomato salsa and cheese. 

Dollop on the smashed avocado and sprinkle over the spring onion to finish. 

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