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Veggie Bean Chilli

Veggie Bean Chilli

with Easy Rice and Zesty Creme Fraiche

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Our Veggie Bean Chilli is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:RapidVeggieUnder 650 calories

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)

Green Pepper

1 pack(s)

Mixed Beans

150 grams

Basmati Rice

2 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Tomato Puree

10 grams

Vegetable Stock Paste


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

32 grams

BBQ Sauce

75 grams

Creme Fraiche


½ unit(s)


100 grams

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2710 kJ
Energy (kcal)648 kcal
Fat16.0 g
of which saturates8.0 g
Carbohydrate98 g
of which sugars20.0 g
Protein22 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Boil a full kettle.
b) Halve the green pepper and discard the core and seeds. Chop into small chunks.
c) Drain and rinse the mixed beans in a sieve.


a) When boiling, pour the water from your kettle into a into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) When 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 to your pan. Cook, stirring, for 1 min.
b) Stir in the veg stock paste, finely chopped tomatoes, BBQ sauce and mixed 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!