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.
Mild Pork Chilli Con Carne with Speedy Brown Rice, Beans & Lime Yoghurt
This crowd-pleasing pork chilli has been designed with the whole family in mind. We’ve kept the comforting flavours and turned down the spice, making it perfect for all ages. Served with peppers and beans, it’s easy to tailor - simply pop the peppers on the side as crunchy crudités for little ones. Finish with a dollop of creamy lime yoghurt, for those who’d like it. A family favourite that is big on flavour and low on effort.
Ready in 20
High protein
1/3 daily fibre
5 plants
Family-friendly
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 400g passata (tomatoes, salt, citric acid)
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 80g greek style yoghurt (Milk)
- 1 unwaxed lime
- 500g free-range pork mince
- 2 pepper
- 1 onion
Nutritional Information
Calories: 606
Protein: 35g
Carbs: 52g
Fat: 27g
Mild Pork Chilli Con Carne with Speedy Brown Rice, Beans & Lime Yoghurt
This crowd-pleasing pork chilli has been designed with the whole family in mind. We’ve kept the comforting flavours and turned down the spice, making it perfect for all ages. Served with peppers and beans, it’s easy to tailor - simply pop the peppers on the side as crunchy crudités for little ones. Finish with a dollop of creamy lime yoghurt, for those who’d like it. A family favourite that is big on flavour and low on effort.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a small bowl, a grater & a measuring jug
Get started
- Finely dice the onion. Cut the peppers into 1cm chunks (make it kid friendly: serve as crunchy crudités on the side instead)
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pork and cook for 3 mins, breaking it up with a wooden spoon, until golden brown
- Add the onion and pepper and cook for a further 4 mins. Season with salt and pepper
Finish the prep
- Meanwhile, zest and halve the lime. Add the yoghurt to the small bowl with the lime zest and juice from half the lime. Season with a pinch of salt and pepper (make it kid friendly: leave the yoghurt plain and serve the lime wedges as garnish)
- Drain and rinse the beans
Build the chilli
- Lower the heat to medium and add the smoked paprika & oregano blend to the pork and cook for a further minute, then stir in the beans, passata, stock powder and 150ml water. Bring to a simmer and cook for 5-6 mins, until reduced slightly
- Meanwhile, 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
Plate up
- Squeeze the juice from the remaining lime into the chilli. Season to taste with salt and pepper
- Serve the chilli con carne and rice into bowls, with a dollop of lime yoghurt on the side
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