HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMixed Bean And Pork Chilli
Mixed Bean and Pork Chilli

Mixed Bean and Pork Chilli

with Brown Rice and Zesty Sour Cream

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Sausage meat in a chilli?! Yes, you read it right! It may be slightly crazy, but we assure you the delicious sausage meat from Roaming Roosters is an amazing meaty alternative to beef mince. Enjoy!

Tags:Extra spicy
Allergens:SulphitesCereals containing GlutenCeleryMilk

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 conflict 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 Time30 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

350 grams

Brown Basmati Rice

1 unit(s)

Red Onion

1 tin(s)

Mixed Beans

1 unit(s)

Pork Sausage

(ContainsSulphites, Cereals containing Gluten)

1 tbsp


2 tin(s)

Chopped Tomatoes

2 tbsp

Tomato Puree

1 unit(s)

Vegetable Stock Pot

(ContainsSulphites, Celery)

1 tbsp

Chipotle Paste

1 unit(s)


1 pot(s)

Sour Cream

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3159 kJ
Energy (kcal)755 kcal
Fat34.0 g
of which saturates12.0 g
Carbohydrate77 g
of which sugars11.0 g
Protein33 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil a pot of water with a pinch of salt. Rinse the rice in a sieve under running water for 1 minute. Add your rice to the pot and boil for 25 mins, then drain and put back in the pot. Cover with a tea towel and leave off the heat until the chilli is cooked.


Peel and cut the red onion lengthways through the root. Finely slice into half moon shapes. Drain and rinse the mixed beans.


Heat a splash of oil in a frying pan on medium-high heat. Once hot, cut open the sausage, remove the meat and discard the skin. Cook your sausage meat until brown. Tip: Break it up with a fork as you go. Once your meat has browned, transfer from the pan to a plate, cover with tinfoil and keep to one side.


Heat a splash of oil in the same pan on medium-low heat. Once hot, add your onion with a pinch of salt and pepper. Stir your onion and place a lid on the pan. After 5 mins, take the lid off and add the cumin.


After 1 minute, add the chopped tomatoes and turn the heat up to medium. Tip: If you have any sugar, add a pinch now. This is the base for your chilli!


Add your beans, the tomato purée and the vegetable stock pot. Finally add back your sausage meat and chipotle paste. Simmer for a few mins to heat through your sausage meat and allow your chilli to thicken.


Zest and juice the lime and mix a pinch of your zest and a dash of juice into the sour cream. Tip: When zesting (i.e. grating) the lime, don’t go down to the white part underneath the skin as this tastes bitter.


Serve your chilli with your rice, a good dollop of zesty sour cream another dash of lime juice!