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Veggie Packed Chilli KNORR 2

Veggie Packed Chilli KNORR 2

with Brown Rice
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
497 kcal
Protein
: 
18.4g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

KNORR Vegetable Stock

1 pot(s)

Mexican Style Spice Mix

1 pouch(es)

Steamed Brown Basmati Rice

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

1 carton(s)

Mixed Beans

30 grams

Tomato Puree

½ unit(s)

Lime

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

1 unit(s)

Green Pepper

(May contain traces of: Celery)

125 grams

Baby Spinach

1 unit(s)

Red Onion

32 grams

BBQ Sauce

1 bunch(es)

Coriander

Energy (kJ)2078 kJ
Energy (kcal)497 kcal
Fat11.8 g
of which saturates5.4 g
Carbohydrate72.1 g
of which sugars25.4 g
Dietary Fibre11.9 g
Protein18.4 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve, peel and thinly slice the onion. 

Halve the pepper, remove and discard the core. Chop into small chunks. 

Roughly chop the coriander (stalks and all), drain and rinse the mixed beans.

2

Heat a splash of oil in a large saucepan on medium-high heat. 

Add the red onion, cook, stirring for 2 mins 

Add the pepper and cook, stirring, for another 3 mins.

3

Add the Mexican Spice mix and tomato puree. Cook, stirring, for 1 min.

Stir in the veg stock pot until dissolved, then add the 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 thick, 5-6 mins.

4

Cook the rice according to pack instructions. 

5

Meanwhile, pour the sour cream into 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.

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!

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