We’ve teamed up with FareShare to help them fight hunger and tackle food waste. FareShare take good quality surplus food from the food industry and distribute it to charities across the UK. For every recipe selected by you, we’ll provide the equivalent of a meal to families in need.*
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.
Red Kidney Beans
Mexican Style Spice Mix
Vegetable Stock Paste(ContainsCelery)
Finely Chopped Tomatoes with Onion and Garlic
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.
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.
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.
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.
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.
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!