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Veggie Packed Chilli

Veggie Packed Chilli

with Rice

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We love good Veggie Packed Chilli with Brown Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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
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)

Black Beans

150 grams

Basmati Rice

1 pot(s)

Mexican Spice

1 sachet

Tomato Puree

1 sachet

Vegetable Stock Powder


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 sachet

BBQ Sauce

75 grams

Sour Cream


½ unit(s)


1 bag(s)

Baby Spinach

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2657 kJ
Energy (kcal)635 kcal
Fat10.0 g
of which saturates5.0 g
Carbohydrate108 g
of which sugars27.0 g
Protein21 g
Salt3.7 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) Bring a medium saucepan of water to the boil with 0.25 tsp of salt. b) Halve, peel and thinly slice the red onion. c) Halve the green pepper, remove and discard the core. Chop into small chunks. d) Roughly chop the coriander (stalks and all), drain and rinse the black beans in a colander.


a) When the water is boiling, add the rice and cook for 12 mins. b) Once cooked, drain in a sieve, cover with a lid and set aside.


a) Meanwhile, 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 and tomato puree. Cook, stirring, for 1 min. b) Stir in the veg stock powder, finely chopped tomatoes with onion and garlic, bbq sauce and black 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, 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 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!