HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Chilli Con Carne
Quick Chilli Con Carne

Quick Chilli Con Carne

with Basmati Rice

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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!


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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 sachet

Ground Cumin

240 grams

Beef Mince

1 unit(s)

Bell Pepper

1 pack(s)

Kidney Beans

2 sachet

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Beef Stock Paste

30 grams

Mature Cheddar Cheese


Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3384 kJ
Energy (kcal)809 kcal
Fat27.0 g
of which saturates12.0 g
Carbohydrate88 g
of which sugars15.0 g
Protein46 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Measuring Cups
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/4 tsp of salt.
b) When boiling, add the rice and ground cumin.
c) Boil for 12 mins. Drain in a sieve, pop back into the pan, cover with a lid and leave to the side until ready to serve.


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: Wash your hands after handling raw mince. TIP: Drain off any excess fat if necessary.


a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
b) 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 beef stock paste.
c) Add the kidney beans and water (see ingredients for amount) and bring to the boil.
d) Lower the heat to medium and simmer until the sauce is thick, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.


a) Meanwhile, grate the cheese and set aside.


a) Once cooked, season the chilli with salt and pepper to taste.
b) Share the rice between your bowls.
c) Serve the chilli on top of the rice and finish with a sprinkle of cheese. Enjoy!