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Sausage & Bean Chilli

Sausage & Bean Chilli

with Easy Rice and Coriander

Family Friendly
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Looking for a tasty midweek dinner option? Try cooking up our Sausage and Bean Chilli with Rice in just 20 minutes for a balanced and tasty meal.

Allergens:Cereals containing glutenSulphitesMilk

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 Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

225 grams

Pork Sausage Meat

(ContainsCereals containing gluten, Sulphites)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pack(s)

Red Kidney Beans

1 pack(s)

Steamed Basmati Rice

1 pot(s)

Mexican Spice

1 sachet

Chicken Stock Powder

1 bunch(es)


1 unit(s)

Green Bullet Chilli

75 grams

Soured Cream

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2987 kJ
Energy (kcal)714 kcal
Fat32.0 g
of which saturates13.0 g
Carbohydrate67 g
of which sugars14.0 g
Protein36 g
Salt4.76 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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Heat a splash of oil in a frying pan over medium high heat. When hot, add the sausagemeat and brown all over, 3-4 mins. Break it up with a spoon as it cooks.


Meanwhile, drain and rinse the kidney beans. Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed then slice thinly.


When the sausagemeat is browned add the Mexican spice mix and cook for 1 minute. Stir in the chopped tomatoes and chicken stock powder. Simmer until the sausagemeat is cooked through, 5-6 mins. IMPORTANT: The sausagemeat is cooked when no longer pink in the middle.


a) Cook the rice according to pack instructions.


Stir the beans into the sauce and simmer until piping hot, 1 minute. Taste and add salt and pepper if necessary. Get ready to serve.


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