Quick Beef & Bean Chilli

Name: Quick Beef & Bean Chilli with Basmati Rice and Creme Fraiche
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 Basmati Rice; 240 British Beef Mince; 1 Bell Pepper; 1 Coriander; 1 Red Kidney Beans; 2 Mexican Style Spice Mix; 1 Finely Chopped Tomatoes with Onion and Garlic; 28 Red Wine Stock Paste; 75 Creme Fraiche; 150 Water for the Sauce

with Basmati Rice and Creme Fraiche

Recipe Development TeamPublished on November 25, 2021

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If someone tells you that a chilli is something that takes hours to knock together, then they’ve clearly never made our super speedy Mexican chilli. Bursting with more flavour than you can shake a stick at, here’s a twenty minute dish that defies time and delivers on taste. Pile the chilli over bowls of rice and top with a generous dollop of zesty sour cream and fresh, peppery coriander. Delicious!

Tags:

Rapid

Allergens:

Sulphites

•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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

240

British Beef Mince

Bell Pepper

(May contain traces of: Celery)

Coriander

Red Kidney Beans

Mexican Style Spice Mix

Finely Chopped Tomatoes with Onion and Garlic

Red Wine Stock Paste

(Contains: Sulphites)

Creme Fraiche

(Contains: Milk)

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)877 kcal

Energy (kJ)3670 kJ

Fat34 g

of which saturates16 g

Carbohydrate95 g

of which sugars20 g

Protein44 g

Salt4.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Grill Pan

•Chopping Board

•Knife

•Bowl

Cooking Instructions and Tips

a) Bring a large saucepan of water to the boil with 1/4 tsp salt.
b) When boiling, add the rice and cook for 12 mins.
c) 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 drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the beef mince and cook 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 after handling raw mince.

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Roughly chop the coriander (stalks and all).
c) Drain and rinse the kidney beans in a sieve.

a) Add the pepper to the mince. Stir and cook for 2 mins.
b) Stir in the Mexican style spice mix, finely chopped tomatoes and red wine stock paste.
c) Add the kidney beans and water for the sauce (see ingredients for amount) and bring to the boil.

a) Lower the heat to medium and simmer until the sauce has thickened, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Once cooked, stir half the coriander through the chilli.
c) Season to taste with salt and pepper.

a) Share the rice between your bowls.
b) Serve the chilli on top of the rice and finish with a spoonful of creme fraiche.
c) Sprinkle over the remaining coriander. Enjoy!