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Quick Chilli

Quick Chilli

with Basmati Rice and Sour Cream

Recipe Development Team
Recipe Development TeamPublished on December 14, 2020

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!

Tags:
Rapid
Spicy
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

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

(May contain traces of: Celery)

1

Coriander

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)815 kcal
Energy (kJ)3410 kJ
Fat28 g
of which saturates12 g
Carbohydrate95 g
of which sugars21 g
Protein43 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Spoon
Grill Pan
Chopping Board
Knife
Bowl

Cooking Instructions and Tips

Cook the Rice
1

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.

Cook the Beef
2

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.

Prep the Veggies
3

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.

Add the Veggies
4

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.

Make the Zesty Soured Cream
5

a) Meanwhile zest and then halve the lime. b) Mix the lime zest with the sour cream and a pinch of salt.

Finish Off
6

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!

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