Quick Chilli
with Basmati Rice and Sour Cream
- Sulphites
- Milk
- May contain traces of allergens
- Celery
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 soured cream and fresh, peppery coriander. Delicious!
Ingredients
240
British Beef Mince
1
Mexican Spice
1
Red Kidney Beans
28
Red Wine Stock Paste
(Contains: Sulphites)
150
Basmati Rice
1
Finely Chopped Tomatoes with Onion and Garlic
½
Lime
75
Soured Cream
(Contains: Milk)
Mexican Style Spice Mix
1
Bell Pepper
(Contains: May contain traces of allergens, Celery)
1
Coriander
Not included in your delivery
150
Water
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/4 tsp of saltb) Add the rice and boil until tender, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on.
a) Meanwhile, heat a splash of oil in a frying pan over high heat.b) Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: The mince is cooked when it is no longer pink in the middle.
a) Meanwhile, halve the pepper, discard the core and seeds, then thinly slice. b) Roughly chop the coriander (stalks and all).d) 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 Mexican spice, finely chopped tomatoes and red wine stock paste. c) Add the kidney beans and water (see ingredients for amount) and bring to the boil.d) Stir to dissolve the stock pot. e) Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink.
a) Meanwhile zest and then halve the lime. b) Mix the lime zest with the sour cream and a pinch of salt.
a) Once cooked, stir half the coriander through the chilli. b) Add salt and pepper to taste. c) Share the rice between your bowls. d) Serve the chilli on top of the rice and finish with a spoonful of zesty cream. e) Sprinkle over the remaining coriander. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, flavourful chilli, though some found it could use more spice or heat to their preference.
- Ease of prep: Customers praised how quick and easy this meal was to prepare, often taking just 20 minutes as promised.
- Suggestions: Consider adding more chilli powder or spices for those who prefer a hotter dish; some suggested including peppers instead of courgette.
- Next-day meals: Several noted the generous portion size, with leftovers making great lunches or meals for the next day.
- Texture: Some found the beef mince too fatty or gristly; offering a leaner mince option could improve the dish.
