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Sausage and Bean Chilli

Sausage and Bean Chilli

with Easy Rice and Creme Fraiche

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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)

Black Beans

1 bunch(es)


½ unit(s)

Red Chilli

1 sachet

Mexican Style Spice Mix

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3590 kJ
Energy (kcal)855 kcal
Fat35.0 g
of which saturates16.0 g
Carbohydrate94 g
of which sugars14.0 g
Protein31 g
Salt5.1 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) Boil a full kettle.
b) When boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat.
b) When hot, add the sausage meat and cook until browned, 3-4 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 meat.


a) Meanwhile, drain and rinse the black beans in a sieve.
b) Roughly chop the coriander (stalks and all).
c) Halve the chilli lengthways, deseed then thinly slice (see ingredients for amount).


a) Once browned, add Mexican style spice mix to the sausage meat and cook for 1 min.
b) Stir in the chopped tomatoes, a pinch of sugar (if you have any) 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) Fluff up the rice with a fork, then share between your bowls.
b) Spoon the chilli on top of the rice.
c) Finish with a dollop of creme fraiche and a sprinkle of coriander.
d) For those who like things extra hot, garnish with some chopped chilli. Enjoy!