Veggie Packed Chilli

Name: Veggie Packed Chilli with Brown Rice
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: Mexican Spice; 1 Steamed Brown Basmati Rice; 1 Finely Chopped Tomatoes with Onion and Garlic; 1 Mixed Beans; 30 Tomato Puree; ½ Lime; 75 Soured Cream; 1 Mexican Style Spice Mix; 1 Vegetable Stock Powder; 1 Green Pepper; 125 Baby Spinach; 1 Red Onion; 32 BBQ Sauce; 1 Coriander

with Brown Rice

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Bright, healthy, delicious. Not only is this veggie chilli on the table in 20 minutes flat, it is also bursting with ingredients that will nourish you from the inside out. Piled high over brown rice and served with a dollop of zesty sour cream (Chef Mimi’s favourite!), freshly chopped coriander and a good squeeze of lime, you can’t go wrong with this brilliant weeknight recipe.

Tags:

Spicy

Allergens:

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

Mexican Spice

Steamed Brown Basmati Rice

Finely Chopped Tomatoes with Onion and Garlic

Mixed Beans

Tomato Puree

Lime

Soured Cream

(Contains: Milk)

Mexican Style Spice Mix

Vegetable Stock Powder

Green Pepper

(May contain traces of: Celery)

125

Baby Spinach

Red Onion

BBQ Sauce

Coriander

Nutritional information

Energy (kcal)525 kcal

Energy (kJ)2197 kJ

Fat12 g

of which saturates6 g

Carbohydrate74 g

of which sugars27 g

Protein21 g

Salt3.5 g

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

Utensils

•Sieve

•Medium Saucepan

•Chopping Board

•Knife

•Spoon

•Bowl

•Grater

Instructions

Halve, peel and thinly slice the red onion. Halve the green pepper, remove and discard the core. Chop into small chunks. Roughly chop the coriander (stalks and all), drain and rinse the mixed beans in a colander.

Heat a splash of oil in a large saucepan on medium-high heat. Add the red onion, cook, stirring occasionally until starting to soften, 2 mins Add the pepper and cook, stirring occasionally, for another 3 mins.

Add the Mexican Spice mix and tomato puree. Cook, stirring, for 1 min. Stir in the veg stock powder until dissolved, then pour in the finely chopped tomatoes with onion and garlic, bbq sauce and mixed beans. Add a pinch of sugar if you have some. Bring to the boil, stir to dissolve the stock powder, lower the heat and simmer until thickened, 5-6 mins.

Cook the rice according to pack instructions.

Meanwhile, pour the sour cream into a small bowl. Grate in the lime zest, mix well and season to taste with salt and pepper. Chop the lime into wedges.

Stir the spinach through the chilli, one handful at a time, until wilted, 2-3 mins. Season the chilli to taste with salt and pepper. Add a splash of water to loosen if you like. Serve the brown rice in bowls topped with the veggie chilli,. Add a drizzle of the limey sour cream and a sprinkle of coriander. Finish with the lime wedges for squeezing over. Enjoy!