Quick Beef, Pork & Bean Chilli
with Mushrooms, Spinach and Cheese
Whether you're catching the game at home or pitch-side, enjoy this Quick Beef & Bean Chilli in your celebrations of the Six Nations championship. Perfect for fuelling your matchday fever or for guests to try.
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.
Ingredients
150 grams
Basmati Rice
240 grams
British Beef and Pork Mince
120 grams
Sliced Mushrooms
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Beef Stock Paste
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 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) While the rice cooks, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef and pork mince and mushrooms. Fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Meanwhile, halve, peel and chop the onion into small pieces.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the kidney beans in a sieve. Grate the cheese.
a) Add the onion and stir-fry for 3-4 mins.
b) Stir in the garlic and Mexican style spice mix and fry for 1 min more.
c) Add the passata, beef stock paste, kidney beans, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.
a) Lower the heat to medium and simmer until the sauce has thickened, 8-10 mins. Stir occasionally.
b) Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Taste the chilli and season with salt and pepper if needed. Add a splash of water if it's a little thick.
a) Fluff up the rice with a fork and share between your bowls.
b) Serve the chilli on top and finish with the grated cheese.
Enjoy!
