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Veggie Packed Chilli
Veggie Packed Chilli

Veggie Packed Chilli

with Brown Rice

Recipe Development Team
Recipe Development TeamPublished on June 11, 2020
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Delicious flavour? Absolutely. There are few things more comforting to eat than a big bowl of vegetarian chilli. And our take on this classic recipe will definitely not disappoint. A rich veggie-packed chilli topped with limey soured cream and a sprinkle of coriander. You are welcome. This is the thing that veggie dreams are made of.

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

1

Steamed Brown Basmati Rice

1

Finely Chopped Tomatoes with Onion and Garlic

1

Mixed Beans

30

Tomato Puree

½

Lime

75

Soured Cream

(Contains: Milk)

1

Mexican Style Spice Mix

1

Vegetable Stock Powder

1

Green Pepper

(May contain traces of: Celery)

125

Baby Spinach

1

Red Onion

32

BBQ Sauce

1

Coriander

Nutritional information

Energy (kcal)519 kcal
Energy (kJ)2171 kJ
Fat12 g
of which saturates5 g
Carbohydrate73 g
of which sugars27 g
Protein21 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Colander
•Knife
•Medium Saucepan
•Bowl
•Grater

Cooking Instructions and Tips

PREP THE VEG
1

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.

START THE CHILLI
2

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.

SIMMER THE CHILLI
3

Add the Mexican Spice mix and tomato puree. Cook, stirring, for 1 min.Stir in the veg stock powder, 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
4

Meanwhile, cook the rice according to pack instructions.

MAKE THE CREAM
5

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

SERVE
6

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!

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