Sausage & Bean Chilli
with Easy Rice and Coriander
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.
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.
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)
Coriander
1 unit(s)
Green Bullet Chilli
75 grams
Soured Cream
(ContainsMilk)
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!