Chilli Con Carne Beef Meatballs & Black Rice

Serving size

1 person 2 people 4 people

Ingredients

1 beef stock cube (use half) (Celery)

(sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
200g passata (use half)

(tomatoes, salt, citric acid)
1 pepper (use half)
1 courgette (use half)
3 garlic clove
110g baby tomatoes (use half)
100g black rice (use half)

(black rice (100%))
2 tbsp chilli con carne spice (use a quarter)

(Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
140g beef mince

(british beef mince (10% fat))
1 onion (use half)
1 handful of fresh coriander (use half)
1 tbsp aged balsamic vinegar (use half) (Sulphites)

(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)

Allergens

Contains: Sulphites

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	617Kcal
	412kJ	2580kJ
Fat	4.0g	25g
of which saturates	1.3g	8.4g
Carbohydrates	9g	54g
of which sugars	3.2g	20g
Protein	6.7g	42g
Salt	0.45g	2.8g
Fibre	2.0g	12g

Ingredients

1 pepper
1 beef stock cube (use half) (Celery)

(sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
100g black rice

(black rice (100%))
3 garlic clove
280g beef mince

(british beef mince (10% fat))
2 tbsp chilli con carne spice (use half)

(Paprika, Chilli Powder, Black Pepper, Coriander, Cumin, Garlic, Fenugreek, Oregano, Sea Salt)
1 tbsp aged balsamic vinegar (Sulphites)

(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
1 courgette
110g baby tomatoes
200g passata

(tomatoes, salt, citric acid)
1 handful of fresh coriander
1 onion

Allergens

Contains: Sulphites

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	102Kcal	635Kcal
	425kJ	2655kJ
Fat	4.4g	28g
of which saturates	1.4g	8.7g
Carbohydrates	8g	52g
of which sugars	3.1g	20g
Protein	6.8g	43g
Salt	0.29g	1.8g
Fibre	2.0g	12g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Chilli Con Carne Beef Meatballs & Black Rice

Prep time: 15 mins

Total time: 35 mins

Cuisine: Mexican

Food group: Beef

Spice up your life, with these grass-fed British beef meatballs in a hearty chilli con carne sauce. Packed with juicy tomatoes, garlic and courgettes. Spoon over black rice and sprinkle with fresh-cut coriander. Delish.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain. Return to the pan and set aside.
In a bowl, combine the beef with a pinch of sea salt and black pepper. Mix and form into 8 meatballs (4 for 1 person). Heat a medium frying pan with 1 tbsp oil on medium heat. Add the meatballs and cook for 5-7 mins, turning frequently, until golden brown all over. Transfer to a plate and set aside.
Meanwhile, finely chop or crush the garlic. Dice the onion, courgette and pepper into 1cm cubes. Roughly chop the coriander. Halve the tomatoes.
Reheat the meatball pan to medium-high heat, then add the onion, garlic, pepper and courgette. Cook for 6-8 mins, until the veg softens, then add the tomatoes and the half pack of spice mix. Cook for 3 mins. Transfer a large spoonful of vegetables into a small bowl and set aside for later.
Add the vinegar, passata and 200ml hot water (100ml for 1 person) to the remaining vegetables in the pan. Crumble in the stock cube and stir. Simmer for 3 mins. Return the meatballs to the pan. Simmer for a final 5-8 mins, until the meatballs are cooked through and the sauce thickens. Stir in half the coriander and season with sea salt and black pepper (to taste).
Stir the reserved vegetables into the cooked rice, then serve with the meatball chilli. Garnish with the remaining coriander.