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.
Serving size
Ingredients
Ingredients
- 5 garlic clove
- 160g baby spinach
-
500g beef mince(british beef mince (10% fat))
- 2 onion
-
230g red kidney beans(Rehydrated red kidney beans, water, salt.)
-
2 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
-
2 tsp smoked paprika & oregano blend(smoked paprika, oregano)
-
200g passata(tomatoes, salt, citric acid)
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 handful of fresh coriander
- 200g baby tomatoes
- 1 unwaxed lime
-
10g beef stock powder(Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 104Kcal | 555Kcal |
| 435kJ | 2321kJ | |
| Fat | 4.1g | 22g |
| of which saturates | 1.3g | 7.2g |
| Carbohydrates | 9g | 51g |
| of which sugars | 1.7g | 9.0g |
| Protein | 7.1g | 38g |
| Salt | 0.21g | 1.1g |
| Fibre | 2.3g | 12g |
High protein
1/3 daily fibre
7 plants
Low sat fat
Beef Chilli Con Carne with Brown Rice & Lime Tomato Salsa
A crowd-pleasing chilli that comes together easily, perfect for busy weeknights! Simmer juicy British beef mince, fibre-rich kidney beans and sweet tomatoes in fiery Mexican spices, then spoon over brown rice and serve with zingy lime tomato salsa.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 large frying pans (1 with a lid), a medium bowl, a measuring jug & a sieve
Prep the veg & brown the beef
- Finely dice the onions. Finely chop or crush the garlic. Drain and rinse the beans
- Heat a large frying pan with 1 tbsp oil on high heat. Once hot, add the beef and onion and season with salt and pepper
- Cook for 5 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
Simmer time
- Add the garlic, Mexican spice mix and paprika & oregano blend to the beef. Cook for 1 min
- Stir in the passata, stock powder, beans and 350ml water. Bring to the boil, pop a lid on the pan and simmer the chilli for 18-20 mins
Finishing touches
- Just before you are ready to serve, heat the other large frying pan on medium-high heat
- Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot. Alternatively, cook in the microwave as per package instructions
- Meanwhile, roughly chop the coriander. Quarter the tomatoes. Halve the lime
- In the medium bowl, mix together the tomatoes, coriander, juice from half the lime and 1 tsp oil. Season with a pinch of salt
Finish the chilli
- Rinse the spinach, then stir into the chilli to wilt. Taste, and season with salt and pepper if needed.
Plate up
- Cut the remaining lime into wedges
- Serve the beef chilli into bowls, with the rice and tomato salsa alongside. Garnish with the lime wedges
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