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Veggie Packed Chilli

Veggie Packed Chilli

with Brown Rice and Zesty Soured Cream

Recipe Development TeamUpdated on October 24, 2023

4.4

(1.6K)

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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.

Tags:

Rapid

•Veggie

•Medium Spice

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

Mexican Spice

100

Baby Spinach

1

Steamed Brown Basmati Rice

1

Mixed Beans

1

Finely Chopped Tomatoes

30

Tomato Puree

1

Garlic Clove

½

Lime

75

Soured Cream

(Contains: Milk)

1

Mexican Style Spice Mix

1

Vegetable Stock Powder

1

Green Pepper

(May contain traces of: Celery)

1

Red Onion

32

BBQ Sauce

1

Coriander

Nutritional information

Energy (kcal)502 kcal

Energy (kJ)2100 kJ

Fat12 g

of which saturates5 g

Carbohydrate71 g

of which sugars23 g

Protein20 g

Salt2.3 g

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

Instructions

Prep the Veg

1

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.

Start the Chilli

2

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.

Simmer the Chilli

3

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.

Cook the Rice

4

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

Make the Cream

5

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.

Serve

6

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!

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