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Veggie Packed Chilli

Veggie Packed Chilli

with Brown Rice

Rapid
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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: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
1
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
1
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Green Pepper

1 bunch(es)

Coriander

1 pack(s)

Mixed Beans

1 pot(s)

Mexican Spice

1 sachet(s)

Tomato Puree

1 sachet(s)

Vegetable Stock Powder

(ContainsCelery)

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet(s)

BBQ Sauce

75 grams

Sour Cream

(ContainsMilk)

½ unit(s)

Lime

1 bag(s)

Baby Spinach

1 pack(s)

Steamed Basmati Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2171 kJ
Energy (kcal)519 kcal
Fat12.0 g
of which saturates5.0 g
Carbohydrate73 g
of which sugars27.0 g
Protein21 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Colander
Cutting board
Knife
Saucepan
Bowl
Grater
Instructionsarrow up iconarrow up icon
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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.

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.

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.

4

Meanwhile, cook the rice according to pack instructions.

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.

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!