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Veggie Packed Chilli

Veggie Packed Chilli

with Brown Rice and Zesty Soured Cream

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Looking for a tasty midweek dinner option? Try cooking up our Veggie Packed Chilli with Brown Rice in just 20 minutes for a balanced and tasty meal.


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 levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Green Pepper

1 bunch(es)


1 pack(s)

Mixed Beans

1 pot(s)

Mexican Spice

1 sachet

Tomato Puree

1 sachet

Vegetable Stock Powder


1 pack(s)

Finely Chopped Tomatoes

1 sachet

BBQ Sauce

1 pack(s)

Steamed Brown Basmati Rice

75 grams

Sour Cream


½ unit(s)


1 bag(s)

Baby Spinach

1 unit(s)

Garlic Clove

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2100 kJ
Energy (kcal)502 kcal
Fat12.0 g
of which saturates5.0 g
Carbohydrate71 g
of which sugars23.0 g
Protein20 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Halve, peel and thinly slice the red onion. b) Halve the green pepper, remove and discard the core. Chop into small chunks. c) Peel and grate the garlic (or use a garlic press) d) Roughly chop the coriander (stalks and all), drain and rinse the mixed beans in a colander.


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


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


a) Meanwhile, cook the rice according to pack instructions.


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


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