Veggie Bean Chilli

Name: Veggie Bean Chilli with Easy Rice and Zesty Creme Fraiche
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Red Onion; 1 Green Pepper; 1 Coriander; 1 Black Beans; 150 Basmati Rice; 2 Mexican Style Spice Mix; 30 Tomato Puree; 10 Vegetable Stock Paste; 1 Finely Chopped Tomatoes with Onion and Garlic; 32 BBQ Sauce; 75 Soured Cream; ½ Lime; 100 Baby Spinach

with Easy Rice and Zesty Creme Fraiche

Recipe Development TeamPublished on October 29, 2021

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Looking for a quick and tasty midweek dinner option? Try cooking up our Veggie Bean Chilli in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Family Friendly

•Veggie

Allergens:

Celery

•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.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Red Onion

Green Pepper

(May contain traces of: Celery)

Coriander

Black Beans

150

Basmati Rice

Mexican Style Spice Mix

Tomato Puree

Vegetable Stock Paste

(Contains: Celery)

Finely Chopped Tomatoes with Onion and Garlic

BBQ Sauce

Soured Cream

(Contains: Milk)

Lime

100

Baby Spinach

Nutritional information

Energy (kcal)662 kcal

Energy (kJ)2769 kJ

Fat12.2 g

of which saturates5.3 g

Carbohydrate109.6 g

of which sugars28 g

Protein25.7 g

Salt4.5 g

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

Utensils

•Chopping Board

•Sieve

•Knife

•Medium Saucepan

•Lid

•Large Frying Pan

•Grater

•Small Bowl

Cooking Instructions and Tips

a) Bring a medium saucepan of water to the boil with 1/4 tsp salt.
b) Halve the pepper, remove and discard the core and seeds. Chop into small chunks.
c) Drain and rinse the kidney 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) When hot, add the pepper and cook, stirring occasionally, for 3 mins.

a) Add the Mexican style spice mix and tomato puree. Cook, stirring, for 1 min.
b) Stir in the veg stock powder, finely chopped tomatoes, BBQ sauce and kidney 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 creme fraiche 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 at a 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 creme fraiche and finish with the lime wedges for squeezing over. Enjoy!