with Rice and Soured Cream
Super speedy, this Easy Peasy Chipotle Beef and Veg Chilli takes only 15 minutes to make. Chipotle is full of rich, smoky and fruity flavours with a kick from the chipotle chillies for an authentic Tex-Mex inspired flavour.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
British Beef Mince
240 grams
Sliced Mushrooms
80 grams
Basmati Rice
150 grams
Mixed Beans
1 carton(s)
Tomato Puree
30 grams
Red Wine Stock Paste
28 grams
Chipotle Paste
20 grams
Soured Cream
75 grams
Honey
1 tbsp
Water for the Sauce
100 milliliter(s)
- Boil a half-full kettle. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Once hot, fry the beef, sliced pepper and mushrooms, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, pour the boiling water into a saucepan with ¼ tsp salt on high heat.
- Boil the rice, 10-12 mins. Once cooked, drain, pop back in the pan and cover.
- Meanwhile, drain and rinse the beans in a sieve.
- Add the tomato puree to the mince. Cook, 1 min.
- Stir in the beans, red wine stock paste, chipotle (add less if you'd prefer things milder), honey and water for the sauce (see pantry for both).
- Bring to the boil. Simmer, 3-4 mins.
- Remove from the heat. Add a splash of water if it's a little thick.
- Share the rice between your bowls.
- Top with the beef and veg chilli.
- Drizzle over the soured cream.
3206
kJ
Energy (kJ)
766
kcal
Energy (kcal)
24.3
g
Fat
11.3
g
of which saturates
94.9
g
Carbohydrate
15.7
g
of which sugars
4.7
g
Dietary Fibre
42.9
g
Protein
2.92
g
Salt
