Veggie Packed Chilli

Name: Veggie Packed Chilli with Brown Rice and Zesty Soured Cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 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; 1 Mexican Style Spice Mix; 1 Vegetable Stock Powder; 1 Green Pepper; 1 Red Onion; 32 BBQ Sauce; 1 Coriander

with Brown Rice and Zesty Soured Cream

Recipe Development TeamPublished on October 01, 2020

Get 50% off 1st box + free snacks for life!

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

•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

DifficultyEasy

Ingredients

serving amount

Mexican Spice

100

Baby Spinach

Steamed Brown Basmati Rice

Mixed Beans

Finely Chopped Tomatoes

Tomato Puree

Garlic Clove**

Lime

Soured Cream

(Contains: Milk)

Mexican Style Spice Mix

Vegetable Stock Powder

Green Pepper

(May contain traces of: Celery)

Red Onion

BBQ Sauce

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.

Cooking Instructions and Tips

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!