Quick Beef & Black Bean Chilli
with Basmati Rice and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Beef & Black Bean Chilli in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
150
Basmati Rice
1
Onion
2
Garlic Clove
240
British Beef Mince
1
Bell Pepper
(May contain Celery)
1
Black Beans
2
Mexican Style Spice Mix
1
Finely Chopped Tomatoes
28
Red Wine Stock Paste
(Contains Sulphites)
75
Soured Cream
(Contains Milk)
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the beef mince and onion. Cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Drain and rinse the black beans in a sieve.
a) Add the sliced pepper and garlic to the mince and stir-fry for 2 mins.
b) Stir in the Mexican style spice mix, finely chopped tomatoes and red wine stock paste.
c) Add the black beans and water for the sauce (see ingredients for amount), then bring to the boil.
a) Lower the heat to medium and simmer until the sauce has thickened, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Once thickened, season the chilli to taste with salt and pepper.
a) Fluff up the rice with a fork and share between your bowls.
b) Serve the chilli on top and finish with a spoonful of soured cream.
Enjoy!
