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Veggie Bean Chilli

Veggie Bean Chilli

with Easy Rice and Soured Cream

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This Veggie Bean Chilli is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family FriendlyRapidVeggie

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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Green Pepper

1 bunch(es)


1 pack(s)

Black Beans

150 grams

Basmati Rice

2 sachet

Mexican Style Spice Mix

1 sachet

Tomato Puree

10 grams

Vegetable Stock Paste


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

32 grams

BBQ Sauce

75 grams

Soured Cream


½ unit(s)


100 grams

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2655 kJ
Energy (kcal)635 kcal
Fat11.0 g
of which saturates5.0 g
Carbohydrate107 g
of which sugars22.0 g
Protein21 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Bring a medium saucepan of water to the boil with 1/4 tsp salt.
b) Halve, peel and thinly slice the red onion.
c) Halve the green pepper, remove and discard the core and seeds. Chop into small chunks.
d) Roughly chop the coriander (stalks and all). Drain and rinse the black beans in a sieve.


a) When the water is boiling, add the rice and cook for 12 mins.
b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Add the red onion and cook, stirring occasionally until starting to soften, 2 mins.
c) Add the pepper and cook, stirring occasionally, for another 3 mins.


a) Add the Mexican style spice mix and tomato puree. Cook, stirring, for 1 min.
b) Stir in the veg stock paste, finely chopped tomatoes, BBQ sauce and black beans. Add a pinch of sugar if you have some.
c) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.


a) Meanwhile, put the soured cream into a small bowl.
b) Grate in the lime zest, mix well and season to taste with salt and pepper.
c) Chop the lime into wedges.


a) Stir the spinach through the chilli, a handful ata time until wilted and piping hot, 2-3 mins.
b) Season the chilli to taste with salt and pepper. Add a splash of water to loosen if you like.
c) Serve the rice in bowls topped with the veggie chilli.
d) Add a spoonful of the zesty soured cream and a sprinkle of coriander. Finish with the lime wedges for squeezing over. Enjoy!