Using quick rice and Holy Moly smashed avocado, this Speedy Chilli Con Carne is quick to whip up whilst still being packed full of flavour. Finished with a sprinkle of cheese, it's the perfect lunch if you're tight on time but still want something comforting and delicious.
The quantities provided above are averages only.
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 war 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.
1 carton(s)
Red Kidney Beans
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
1 sachet(s)
Mexican Style Spice Mix
10 grams
Chicken Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 pouch(es)
Steamed Basmati Rice
1 pot(s)
Smashed Avocado
½ tsp
Sugar
100 milliliter(s)
Water
a) Heat a frying pan on medium-high heat (no oil). Drain and rinse the kidney beans in a sieve.
b) Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
a) Stir in the passata, Mexican style spice mix, chicken stock paste, kidney beans, half the hard Italian style cheese, along with the sugar and the water (see pantry for both amounts), then bring to the boil.
b) Once boiling, reduce the heat and simmer until the sauce has thickened, 3-5 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Meanwhile, cook the rice according to pack instructions.
b) Divide the rice between your serving bowls and top with the speedy chilli.
c) Add a dollop of the smashed avocado and a sprinkle of the remaining cheese to finish.
Enjoy!