Quick Beef & Bean Chilli
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Quick Beef & Bean Chilli

Quick Beef & Bean Chilli

with Basmati Rice and Soured Cream

Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Beef & Bean Chilli in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Sulphites
Milk

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

240

Beef Mince

1

Bell Pepper

(May contain Celery)

1

Garlic Clove

1

Red Kidney Beans

2

Mexican Style Spice Mix

1

Tomato Passata

28

Red Wine Stock Paste

(Contains Sulphites)

75

Soured Cream

(Contains Milk)

Not included in your delivery

150

Water for the Sauce

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Nutritional information

Energy (kcal)817 kcal
Energy (kJ)3417 kJ
Fat29.7 g
of which saturates13.4 g
Carbohydrate94.4 g
of which sugars14.5 g
Protein46.6 g
Salt3.42 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Lid
Grill Pan
Garlic Press
Bowl

Instructions

Cook the Rice
1

a) Boil a 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.

Fry the Beef
2

a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and 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.

Prep Time
3

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the kidney beans in a sieve.

Add the Veg and Spice
4

a) Add the sliced pepper and garlic to the mince and stir-fry for 2 mins.
b) Stir in the Mexican style spice mix, passata and red wine stock paste.
c) Add the kidney beans and water for the sauce (see pantry for amount), then bring to the boil.

Simmer your Chilli
5

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 thickened, season the chilli to taste with salt and pepper.

Serve
6

a) Fluff up the rice with a fork and share between your bowls.
b) Serve the chilli on top and finish with a spoonful of soured cream.
Enjoy!