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Veggie Chilli

Veggie Chilli

with Quinoa and Brown Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
308 kcal
Protein
: 
14.1g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Barley
  • Cereals containing gluten
  • Milk
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

15 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

1 carton(s)

Mixed Beans

2 tbsp

Ground Cumin

1 carton(s)

Finely Chopped Tomatoes

30 grams

Tomato Puree

1 pot(s)

Smoked Paprika

½ unit(s)

Lime

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

½ sachet(s)

Vegetable Stock Powder

1 unit(s)

Green Pepper

(May contain traces of: Celery)

1 unit(s)

Red Onion

1 bunch(es)

Coriander

1 pouch(es)

Brown Rice & Quinoa

Energy (kJ)1289 kJ
Energy (kcal)308 kcal
Fat9.3 g
of which saturates4.8 g
Carbohydrate35.7 g
of which sugars21.9 g
Dietary Fibre8 g
Protein14.1 g
Salt1.7 g
Potassium156.3 mg
Calcium23.6 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1
  • Have, peel and thinly slice the onion.
  • Halve the pepper, remove and discard the core. Chop into small chunks.
  • Roughly chop the coriander.
  • Drain and rinse the mixed beans.
2
  • Heat a splash of oil in a large saucepan on medium-high heat.
  • Add the red onion, cook, stirring for 2 mins - add a pinch of sugar if you have some.
  • Add the pepper and cook, stirring, for another 3 mins.
3
  • Add the smoked paprika, ground cumin, tomato puree and Worcester sauce. Cook for 30 seconds.
  • Stir in the mixed beans, finely chopped tomatoes with chilli and stock pot. -Bring to the boil, stir to dissolve the stock pot, lower the heat and simmer until thick, 5-6 mins.
4
  • Meanwhile, pour the sour cream into a small bowl.
  • Grate in the lime zest and add a pinch of salt and pepper.
  • Mix together well.
  • Chop the lime into wedges.
5

-When the chilli has a few minutes left, squeeze the brown rice and quinoa pouch, tear the strip and microwave the brown rice and quinoa at 800W for 2 mins (or stir-fry the rice for 3 mins in a dry frying pan over a medium-high heat).

6
  • Serve the brown rice and quinoa in bowls topped with the veggie chilli, a drizzle of lime sour cream and a sprinkle of coriander.
  • Finish with the lime wedges for squeezing over. Enjoy!
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