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Spicy Meat-Free Mince Chipotle Chilli Rice Bowl
Spicy Meat-Free Mince Chipotle Chilli Rice Bowl

Spicy Meat-Free Mince Chipotle Chilli Rice Bowl

with Bell Pepper, Tomato and Cheddar

Packing a punch in both flavour and heat, this Spicy Meat-Free Mince Chipotle Chilli Rice Bowl is a twist on chilli con carne but made meat free with plant-based mince, but paired with classic garnishes of tomato salsa and cheese.

Tags:
Veggie
Very Hot
New
Climate Conscious
Allergens:
Barley
Cereals containing gluten
Soya
Milk

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.

Total30 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

1 carton(s)

Red Kidney Beans

150 grams

Vegan Mince

(Contains: Barley, Cereals containing gluten, Soya May contain traces of: Celery, Oats, Rye, Wheat, Cereals containing gluten, Mustard)

1 sachet(s)

Mexican Style Spice Mix

20 grams

Chipotle Paste

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

1 unit(s)

Medium Tomato

30 grams

Mature Cheddar Cheese

(Contains: Milk)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

10 grams

Butter

Nutritional information

Energy (kJ)2952 kJ
Energy (kcal)705 kcal
Fat14 g
of which saturates6.7 g
Carbohydrate111 g
of which sugars18.6 g
Dietary Fibre19.4 g
Protein29.2 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Lid
Sieve
Garlic Press
Pan
Grater

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Get Prepped
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Drain and rinse the kidney beans in a sieve.

Fry Time
3

Heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the meat-free mince and bell pepper to the pan. Use a spoon to break up the mince as it cooks. Cook until browned, 5-6 mins. Season with salt and pepper. IMPORTANT: Ensure it's piping hot throughout.

Simmer Simmer
4

Stir in the garlic, Mexican style spice mix and chipotle paste (add less if you'd prefer things milder). Fry until fragrant, 30 secs. 

Stir in the passata, veg stock paste, drained kidney beans, honey and water for the sauce (see pantry for both amounts). 

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. 

Finishing Touches
5

Meanwhile, cut the tomato into 1cm chunks. Grate the Cheddar cheese

Once the chilli is ready, season with salt and pepper, stir in the butter (see pantry for amount), then remove from the heat. 

Serve Up
6

Fluff up the rice and share between serving bowls. 

Top with the meat-free chilli.

Spoon over the tomato chunks and sprinkle over the Cheddar to finish. 

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