Quick Beef & Black Bean Chilli

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

with Basmati Rice and Soured Cream

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

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

Onion

Garlic Clove**

240

British Beef Mince

Bell Pepper

(May contain traces of: Celery)

Black Beans

Mexican Style Spice Mix

Finely Chopped Tomatoes

Red Wine Stock Paste

(Contains: Sulphites)

Soured Cream

(Contains: Milk)

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)886 kcal

Energy (kJ)3706 kJ

Fat31.1 g

of which saturates13.7 g

Carbohydrate108.7 g

of which sugars22.7 g

Protein47.9 g

Salt3.9 g

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

Utensils

•Medium Saucepan

•Lid

•Garlic Press

•Grill Pan

•Sieve

•Bowl

Instructions

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.

a) Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the beef mince and onion. 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) Drain and rinse the black beans in a sieve.

a) Add the sliced pepper and garlic to the mince and stir-fry for 2 mins.
b) Stir in the Mexican style spice mix, finely chopped tomatoes and red wine stock paste.
c) Add the black beans and water for the sauce (see ingredients for amount), then 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 thickened, season the chilli to taste with salt and pepper.