Quick Beef & Bean Chilli
with Basmati Rice and Creme Fraiche
- Sulphites
- Milk
- Celery
- May contain traces of allergens
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!
Ingredients
150 grams
Basmati Rice
240 grams
British Beef Mince
1 unit(s)
Green Pepper
(Contains: Celery, May contain traces of allergens)
1 bunch(es)
Coriander
1 carton(s)
Red Kidney Beans
2 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Instructions
a) Bring a large saucepan of water to the boil with 0.25 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 and equipment 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 and finish with a spoonful of creme fraiche.
c) Sprinkle over the remaining coriander.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it tasty and flavourful, though some felt it could use more spice or heat.
- Ease of prep: Praised as quick, easy, and straightforward to prepare, often ready in about 20 minutes.
- Suggestions: Consider adding extra chilli powder, fresh chillies, or jalapeños for more heat; some prefer red peppers over green.
- Next-day meals: Several noted it made great leftovers, with some getting extra portions for lunch the next day.
- Portions: Generally generous servings; some found it enough to feed more than expected or have leftovers.
