Free recipe · Mexican dinner · Recipe of the Week 2027-W23

Beef Chilli with Rice

Name: Beef Chilli with Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 150 g onions; 10 g garlic; 200 g bell peppers; 400 g kidney beans (cooked); 800 g canned chopped tomatoes; 30 g tomato puree; 10 g spices (mixed); 15 g olive oil; 150 g stock cube (made up); 500 g beef mince (5% fat); 280 g basmati rice (dry)

A Mexican dinner for 4, freezes well for batch cooking.

gluten-freedairy-freenut-freeegg-free

45 minprep + cook

4servings

694 kcalper serving

45.5 gprotein

~€2.50per serving*

Ingredients (serves 4)

150 g onions
10 g garlic
200 g bell peppers
400 g kidney beans (cooked)
800 g canned chopped tomatoes
30 g tomato puree
10 g spices (mixed)
15 g olive oil
150 g stock cube (made up)
500 g beef mince (5% fat)
280 g basmati rice (dry)

Method

Soften onion and pepper in oil; add garlic and spices.
Add the beef and brown, then tip in tomatoes, beans, puree and stock.
Simmer 25–30 min until thick.
Serve with rice, plus yogurt or grated cheese if you like.

Allergens: celery. Spice: 1/3.

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*Nutrition values and costs are planning estimates from typical food-composition data and EU supermarket prices — not medical advice. Allergen notes are a first pass, not a guarantee: always check product labels yourself, and never rely on Tova for a severe allergy.