Super Quick Mexican Chilli

Name: Super Quick Mexican Chilli with Basmati Rice and Limey Soured Cream
Total time: 20m
Yield: 2
Ingredients: 240 British Beef Mince; 1 Red Kidney Beans; 28 Red Wine Stock Paste; 150 Basmati Rice; 1 Mexican Style Spice Mix; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Yellow Pepper; ½ Lime; 75 Soured Cream; 1 Coriander; 150 Water

with Basmati Rice and Limey Soured Cream

4.5(1.2K)

Recipe Development TeamUpdated on February 05, 2026

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Calories

827 kcal

Protein

45g protein

Difficulty

Medium

Medium Spice

Allergens:

Sulphites
Milk

If someone tells you that a chilli is something that takes hours to knock together, then they’ve clearly never made our superquick Mexican chilli. Bursting with more flavour than you can shake a stick at, here’s a twenty minute dish that defies time and delivers on taste. Pile the chilli over bowls of rice and top with a generous dollop of limey soured cream and fresh, peppery coriander. Delicious!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

240

British Beef Mince

Red Kidney Beans

Red Wine Stock Paste

(Contains: Sulphites)

150

Basmati Rice

Mexican Style Spice Mix

Finely Chopped Tomatoes with Onion and Garlic

Yellow Pepper

Lime

Soured Cream

(Contains: Milk)

Coriander

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)827 kcal

Energy (kJ)3460 kJ

Fat28 g

of which saturates13 g

Carbohydrate91 g

of which sugars20 g

Protein45 g

Salt4.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Lid

•Grill Pan

•Chopping Board

•Knife

•Zester

•Spoon

•Grater

•Small Bowl

•Bowl

Instructions

PDF

Bring a large saucepan of water to the boil with 1/4 tsp of salt Add the rice and boil until tender, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on.

Meanwhile, heat a splash of oil in a frying pan over high heat. Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks.

Meanwhile, halve the pepper, discard the core and seeds, then thinly slice. Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve.

Add the pepper to the mince, stir and cook for 2 mins. Stir in Mexican spice, finely chopped tomatoes and red wine stock pot. Add the kidney beans and water (see ingredients for amount) and bring to the boil. Stir to dissolve the stock pot. Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink.

Meanwhile zest and then halve the lime. Mix the lime zest with the sour cream and a pinch of salt.

Once cooked, stir half the coriander through the chilli. Add salt and pepper to taste. Share the rice between your bowls. Serve the chilli on top of the rice and finish with a spoonful of zesty cream. Sprinkle over the remaining coriander. Enjoy!