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Sausage and Bean Chilli

Sausage and Bean Chilli

with Easy Rice and Soured Cream

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


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

225 grams

Pork and Oregano Sausage Meat


1 pack(s)

Mixed Beans

1 bunch(es)


½ unit(s)

Green Chilli

1 pot(s)

Mexican Style Spice Mix

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Chicken Stock Paste

75 grams

Soured Cream


1 unit(s)


1 pack(s)

Finely Chopped Tomatoes

1 unit(s)

Garlic Clove

Not included in your delivery

1 tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3392 kJ
Energy (kcal)811 kcal
Fat29.0 g
of which saturates13.0 g
Carbohydrate93 g
of which sugars17.0 g
Protein34 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook until tender, 12 mins. Drain in a sieve.


a) While the rice cooks, heat a splash of oil in a frying pan over medium-high heat.
b) When hot, add the sausage meat and cook until browned, 3-4 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash your hands after handling raw meat.


a) Meanwhile, drain and rinse the mixed beans.
b) Halve, peel and thinly slice the onion.
c)Roughly chop the coriander (stalks and all).
d) Halve the chilli lengthways, deseed then slice thinly. Peel and grate the garlic (or use a garlic press).


a) When the sausage meat is browned, drain and discard any excess fat. Stir in the onion and cook until softened, 4-5 mins. Add the garlic, Mexican style spice mix and cook for 1 min.
b) Stir in the chopped tomatoes, sugar (see ingredients for amount) and the chicken stock paste.
c) Simmer until the mixture is thickened and the sausage meat is cooked through, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.


a) Stir the beans into the sauce and simmer until piping hot, 1 min.
b) Taste and add salt and pepper if needed. TIP: Add a splash of water if it's a little dry.


a) Share the rice between your bowls.
b) Spoon the chilli on top of the rice.
c) Finish with a dollop of soured cream, a sprinkle of coriander and for those who like things spicy, some green chilli. Enjoy!