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.
Beef Chilli with Rice & Carrot Spaghetti with Flaked Almonds
A bowlful of colour! Grass-fed British beef chilli meets fresh carrot and cucumber ribbons, brown rice and simmered kidney beans. Garnish with fresh chilli slices, crunchy almonds and fresh coriander.
Prep in 10
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 500g beef mince (british beef mince (10% fat))
- 1 onion
- 4 garlic clove
- 1 handful of fresh coriander
- 1 chilli
- 200g passata (tomatoes, salt, citric acid)
- 1 cucumber
- 4 tbsp chilli con carne spice mix (Cumin, Pimenton Dulce, Cinnamon, Crushed Red Chillies)
- 1 beef stock cube (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)
- 3 carrot
- 160g brown rice (brown rice (100%))
- 20g flaked almonds (Nuts)
- 480g kidney beans (drained) (Kidney Beans, Water, Salt)
Nutritional Information
Calories: 681
Protein: 44g
Carbs: 72g
Fat: 23g
Beef Chilli with Rice & Carrot Spaghetti with Flaked Almonds
A bowlful of colour! Grass-fed British beef chilli meets fresh carrot and cucumber ribbons, brown rice and simmered kidney beans. Garnish with fresh chilli slices, crunchy almonds and fresh coriander.
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in a jug with 100ml boiling water. Heat a large saucepan filled with salted boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely chop the onion. Finely chop or crush the garlic. Roughly chop the coriander. Heat a large frying pan with 1 tsp oil on a medium-high heat. Add the beef and cook for 5-7 mins, until browned. Add the garlic, onion and half the coriander along with the spice mix; cook for 5 mins. Drain the beans, rinse, then add to the pan with the passata and stock. Season with sea salt and black pepper; simmer for 12-15 mins until thickened slightly.
- Meanwhile, peel the carrots, then continue peeling to make ribbons. Repeat with the cucumber, discarding the seeds from the centre. Place in a bowl; season with sea salt and black pepper. Thinly slice the chilli.
- Serve the chilli with the rice and veggie ribbons. Garnish with the chilli slices, almonds and remaining coriander.
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