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Super Quick Mexican Chilli

Super Quick Mexican Chilli

with Basmati Rice and Zesty Soured Cream

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3.5 / 4 Ratingout of 679 ratings
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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!

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Beef Mince

1 unit(s)

Yellow Pepper

1 bunch(es)


1 pack(s)

Red Kidney Beans

1 pot(s)

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pot(s)

Red Wine Stock Pot


½ unit(s)


1 pack(s)

Soured Cream


150 grams

Basmati Rice

Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3761 kJ
Energy (kcal)899 kcal
Fat36.0 g
of which saturates18.0 g
Carbohydrate92 g
of which sugars21.0 g
Protein44 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Small Bowl
Instructionsarrow up iconarrow up icon
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Cook the Rice
Cook the Rice

a) Fill a large saucepan with the boiling water and a pinch of salt, bring back to the boil on high heat. b) Add the rice and boil until cooked, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on.

Brown the Beef
Brown the Beef

a) Heat a splash of oil in a frying pan over high heat. b) Add the beef mince and brown all over, 5 mins. Break it up with a spoon as it cooks.

Do the Prep
Do the Prep

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

Simmer the Chilli
Simmer the Chilli

a) Add the pepper to the beef, stir and cook for 2 mins. b) Stir the Mexican spice, finely chopped tomatoes and stock pot. c) Add the kidney beans and water (see ingredients for amount) and bring to the boil. d) Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally.

Make the Limey Sour Cream
Make the Limey Sour Cream

a) Meanwhile zest and then halve the lime. b) In a small bowl, mix the lime zest with the sour cream. Season to taste with salt.

Finish off
Finish off

a) Once the chilli is cooked, stir through half the coriander. b) Add salt and pepper to taste. c) Share the rice between your bowls. d) Top with the chilli and a spoonful of limey sour cream. e) Sprinkle over the remaining coriander. Enjoy!