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Veggie Bean Chilli

Veggie Bean Chilli

with Easy Rice and Soured Cream

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Tags:Under 650 caloriesRapid
Allergens:CeleryMilk

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

1 pack(s)

Red Kidney Beans

150 grams

Basmati Rice

2 sachet

Mexican Style Spice Mix

1 sachet

Tomato Puree

10 grams

Vegetable Stock Paste

(ContainsCelery)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

32 grams

BBQ Sauce

75 grams

Soured Cream

(ContainsMilk)

40 grams

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2508 kJ
Energy (kcal)599 kcal
Fat10.3 g
of which saturates4.9 g
Carbohydrate98.7 g
of which sugars21.3 g
Protein18.9 g
Salt4.13 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Sieve
Saucepan
Lid
Frying Pan
Instructionsarrow up iconarrow up icon
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1

a) Boil a full kettle.
b) Halve the pepper and discard the core and seeds. Chop into small chunks.
c) Drain and rinse the kidney beans in a sieve.

2

a) When boiling, pour the water from your kettle 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.

3

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the pepper and stir-fry until softened, 3-4 mins.

4

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 kidney beans. Add a pinch of sugar if you have any.
c) Bring to the boil and stir to combine. Lower the heat and simmer until thickened, 5-6 mins.

5

a) Once thickened, stir the spinach through the chilli a handful at a time until wilted and piping hot, 2-3 mins.
b) Season to taste with salt and pepper. Add a splash of water to loosen if you'd like.

6

a) Fluff up the rice with a fork, then serve in bowls topped with the veggie chilli.
b) Add a spoonful of soured cream to finish. Enjoy!