Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3690 / 882
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel and chop the redonion and garlic. Rinse and drain the white beans in a colander.
2 Boil brown rice
Add the brown rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 20-25 min or until the rice is tender. Drain, if needed, and keep covered until serving.
3 Start chili
Meanwhile, heat a pan over a high heat with a drizzle of vegetableoil. Once hot, add the beefmince and red onion, and fry for 5 min.
Add the garlic, cumin, chipotle (spicy), smokedpaprika, brownsugar, sriracha (spicy) and tomatopaste. Cook, stirring, for 2 min.
Add the tomatopassata, measured water, drained white beans, salt and pepper. Cover with a lid, reduce the heat to low and simmer for 15 min, stirring occasionally. If the stew thickens too much, add a splash of water. Finally check the seasoning, and add more salt and pepper if needed.
Slice the redchilli finely. Rinse the cherrytomatoes. Serve the Chili con Carne over the cooked brownrice. Garnish with a dollop of sourcream and the redchilli slices. Serve the fresh cherrytomatoes on the side.